It’s getting to be that time of year (at least, in Oregon) when temperatures drop and the days become shorter. I start craving comfort food and sweatpants like no other. This is just the recipe for such an occasion.
While I still love both of these recipes, when I spied a white bean pot pie in Top With Cinnamon’s cookbook, I felt inspired to create a vegan version.
This recipe is easy to make, requiring just 10 ingredients and simple methods! Plus, it all comes together in a little over 1 hour.
I hope you guys love these pot pies! They’re:
& Seriously delicious
I’ve officially made this recipe four times since testing it for the blog. It’s that good! The white bean filling gets bubbly and warm in the oven, and the pie crust creates the perfect flaky topping. The combination of the two textures is downright swoon-worthy.
This recipe would be great for the holidays, or to satisfy comfort food-cravings this winter. It’s especially great for hosting, as it’s sure to please mixed crowds of vegans and meat eaters alike.
If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
- 2 Tbsp (30 ml) olive oil
- 1 large white or yellow onion (150 g), finely diced
- Salt + Pepper to taste
- 1 pound (453 g) carrots, peeled and finely chopped
- 1/4 cup (34 g) unbleached all-purpose flour
- optional: 1/2 cup (120 ml) dry white wine (or sub more vegetable broth)
- 3 cups (720 ml) vegetable broth (DIY or store-bought)
- 2 tsp fresh thyme, chopped (or sub 1 tsp dried)
- 1 15-ounce (425 g) can white beans, rinsed and drained
- 1 1/2 cups (204 g) unbleached all-purpose flour
- 1/4 tsp sea salt
- 10 Tbsp (140 g) cold vegan butter (or sub room temperature coconut oil*)
- 4-7 Tbsp (60-105 ml) cold water
- Preheat oven to 400 degrees F (204 C) and arrange 6 ramekins on a baking sheet. Set aside.
- Heat a large pot over medium heat. Once hot, add oil and onion. Season with a pinch each salt and pepper and stir. Sauté until soft and translucent - 4-5 minutes.
- Add carrots and season with a pinch more salt and pepper. Cook 2-3 minutes, then add flour and stir well to thoroughly coat.
- Cook for 1 minute, then slowly add white wine (optional) followed by vegetable broth, whisking to prevent clumps.
- Add thyme and white beans and bring the mixture to a simmer. Then lower heat to low and simmer for a few minutes. Cover and remove from heat while preparing crust.
- To prepare pie crust, add flour and salt to a mixing bowl and whisk to combine.
- Next add vegan butter (or coconut oil) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand - about 30-45 seconds.
- Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough - about 4-6 Tbsp.
- Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.
- Lightly flour the top of the dough, as well as a rolling pin, and gently roll out until about 1/8-inch thick. Add more flour as needed to prevent sticking.
- Use a pizza cutter or knife to cut into 6 large squares slightly larger than the size of your ramekins.
- At this time, scoop the white bean filling into the ramekins until almost entirely full (reserve any leftovers to enjoy as soup or future pot pies).
- Use a lightly floured spatula to scoop each pie crust square onto a ramekin. Repeat until all ramekins are covered. Use a knife or toothpick to create small holes in the top of the pie crust to allow steam to escape.
- Bake pot pies for 35-40 minutes, or until the filling is bubbly and the pie crust is golden brown. Let cool 10 minutes before serving.
- Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Reheat in a 350 degree F (176 C ) oven until completely warmed through.