Rustic White Bean Thyme Pot Pies Recipes

THYME & WHITE BEAN POT PIES

Steps:

• Preheat oven to 400 degrees F (204 C) and arrange 6 (amount as original recipe is written // adjust if altering batch size) 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 (amount as original recipe is written // adjust if altering batch size).
• 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 (amount as original recipe is written // adjust if altering batch size) 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.

RUSTIC WHITE BEAN & THYME POT PIES

Steps:

• To a medium saucepan, add the olive oil or vegan butter. Warm over low heat. Add the onion and carrots and saute just until the onions are beginning to become translucent, 5-6 minutes.
• Add flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir constantly for three minutes, adding the garlic during the last minute.
• Slowly pour in the vegetable broth, stirring constantly. Add the beans, potatoes and thyme sprigs. Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer. Cook, stirring occasionally, until the potatoes are just about fork tender, about 5 minutes. Remove thyme stems. Taste and add salt and pepper if desired, to taste.
• If adding chicken or turkey to any of the pot pies, add 1/4 cup to each ramekin.
• Divide bean filling between the four or five ramekins, carefully stirring those that have meat with a small spoon to evenly distribute.
• Cut circles of crust about 1" larger than the circumference of the ramekins. To keep track of the meat pot pies vs. the veggie pot pies, I like to use letter cookie cutters - "VEG" for veggie and, in the case of the batch I made for the blog, "CHX" for chicken. A simple V or C will work or any old shape to help you tell them apart will do! Just be sure you at least slit the top to allow for steam to escape.
• Bake 375 degrees for about 35 minutes, until the pie crust is golden brown and the filling is nice and bubbly.
• Let cool about 10 minutes before serving.

WHITE BEAN THYME POT PIES

Steps:

• Preheat your oven to 400 F and arrange four 6-inch ramekins on a baking sheet.
• In a large pot, over medium heat, saute the diced onion in 2 tablespoons of olive oil, plus a pinch each of salt and pepper. Cook 2 to 3 minutes.
• Once the onions are translucent, add the carrots and potato and a pinch more of salt and pepper.
• Add 1/4 cup of flour to the pot and stir to coat the vegetables. Add 1/2 cup of veggie broth (or dry white wine) and thoroughly combine all the ingredients, letting the flour and broth thicken a little bit. Then add the remainder of the broth.
• Add the thyme and beans and bring to a boil, reducing immediately to simmer while stirring for a few minutes. Once the filling thickens some, set the pan of filling aside, off of the heat.
• Add flour and salt to a medium mixing bowl. Mix well.
• Add the cold vegan butter to the bowl and use a pastry cutter or fork to cut the butter into the flour, until all the butter pieces are pea size or smaller and the mixture is somewhat grainy.
• Add the ice cold water, 1 tablespoon at a time, gently mixing after each water addition, until a dough forms. You may not need to use all 7 tablespoons of the water. Once you form a dough, stop adding water.
• Use your hands to form a ball of dough in the bowl, getting all scraps from the side and bottom of the bowl. Place your dough on a floured surface and lightly flour a rolling pin and the top of the dough. Roll the dough out to between 1/4-inch and 1/8-inch. Add any flour as needed for rolling.
• Cut into four squares (or your number of smaller ramekins), slightly larger than the tops of your ramekins.
• Ladle the bean filling into the ramekins until they are almost full. Use a floured spatula to place the crusts on the ramekin tops.
• Use a sharp knife to cut a few vents into the center of each crust.
• Bake 30 to 45 minutes, removing the pies from the oven when the crusts have reached desired brownness. Cool 10 minutes before serving.
• The pot pies can be kept in the fridge for up to 3 days. To reheat, bake at 350 F until bubbly.

RUSTIC MEAT AND BEAN POT

Steps:

• Preheat broiler to high. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once.
• Meanwhile, heat a large skillet over medium high heat. Add extra-virgin olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme, salt, and pepper, and add garlic, vegetables, and bay leaf to the pot. Cook 5 minutes stirring occasionally, then deglaze pan with the wine.
• Slice sausages on an angle and add pieces to the pot on the stove. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat.
• Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan. Serve the cassoulet directly from the hot pot at the table.