The days are getting shorter, and temperatures are dropping (at least in Oregon). I crave comfort food and sweatpants more than ever. It’s the perfect recipe for a special occasion.
You may have tried our Vegan Pot Pies in 1 Hour or Fall Pot Pies if you’ve been following our blog.
When I saw a recipe for a white-bean pot pie in Top With Cinnamon’s cookbook, I was inspired to make a vegan version.
It is simple to prepare this recipe, as it only requires ten ingredients. It all comes together within just a little more than 1 hour.
Since testing this recipe for the blog, I have made it four times. It’s so delicious! The pie crust becomes flaky and perfect when the white bean filling is heated in the oven. This combination of two textures is utterly swoon-worthy.
This recipe is perfect for the winter holidays or to satisfy your comfort food cravings. This recipe is great for entertaining, as it will please both vegans and meat-eaters.
Ingredients
Filling
- 2 Tbsp olive oil
- Finely dice one large yellow or white onion
- Salt Pepper (to Taste)
- 1 pound carrots peeled, finely chopped
- 1/4 cup unbleached all-purpose flour (or gluten-free)
- Use more vegetable broth or substitute 1/2 cup of dry white wine.
- 3 cups vegetable stock ( DIY or purchased at a store)
- 2 tsp chopped fresh thyme
- Can of white beans (15 ounces) (rinsed, drained).
CRUST
- Use 1 1/2 cups of unbleached, all-purpose flour (or gluten-free).
- 1/4 teaspoon sea salt
- 10 Tbsp of cold vegan butter or coconut oil (*at room temperature).
- Cold water – 4-7 Tbsp
Instructions
- Preheat oven to 400 degrees F. (204 C). Arrange six ramekins in a baking pan (amount according to the original recipe. Adjust if you want to change the default serving number). Set aside.
- Heat a large pot over medium heat. Add oil and onion once the pot is hot. Stir in a pinch of salt pepper. Sauté until translucent and soft – about 4-5 minutes.
- Add carrots and season with more salt and Pepper. Add flour, cook for 2-3 minutes and then stir to coat.
- After 1 minute, add the white wine (optional), followed by vegetable stock, whisking constantly to avoid clumps.
- Bring the mixture to a boil and add thyme. Reduce heat to low, and let simmer for a couple of minutes. Cover the pan and remove it from heat as you prepare the crust.
- Add flour and salt into a bowl and whisk together.
- Add vegan butter or coconut oil and cut with a pastry knife (or fork) until the mixture resembles wet, sandy sand. This should take 30-45 seconds.
- Use a wooden teaspoon to mix gently. Add 1 Tbsp of ice-cold water at a time. Only add as much water as needed to form a dough. This should be 4-6 Tbsp.
- Gather any loose scraps and gently knead/form dough in the bowl with your hands. Transfer the dough directly onto a lightly floured work surface and shape it into a disc using your hands.
- Roll out the dough gently, lightly flouring the top and rolling pin. As needed, add more flour to prevent sticking.
- Cut the dough into six large squares, slightly larger than your ramekins. (Amounts as written in the original recipe. Adjust if you want to change the default serving number).
- Then, fill the ramekins with the white bean mixture until they are almost full. (Reserve any leftovers for soup or future pot pie).
- Use a spatula that has been lightly floured to scoop each square of pie crust onto the ramekin. Repeat this process until all ramekins have been covered. Create small holes with a toothpick or knife in the top crust of the pie to let steam escape.
- Pot pies should be baked for 35-40 mins, or until the pie crust has a golden color and the filling bubbles. Let pot pies cool for 10 minutes before serving.
- Cover leftovers and store them in the fridge for up to 3-4 days or in the freezer for up to 1 month. Reheat leftovers in an oven at 350 degrees F (176 C).
