Thyme & white bean pot pies
Warm up your dinner table with these delicious Thyme & White Bean Pot Pies! Featuring a rich filling made of tender carrots, creamy white beans, fresh thyme, and hearty vegetable broth, all encased in a golden, flaky whole-grain wheat crust. This comforting, plant-based recipe is perfect for chilly evenings and offers a wholesome, satisfying meal for the whole family. Easy to make and loaded with flavor, your taste buds will thank you!
- 21 Apr 2024
- Cook time 60 min
- Prep time 20 min
- 6 Servings
- 12 Ingredients
Thyme & white bean pot pies are a delightful vegetarian comfort food, perfect for a cozy dinner. This recipe combines hearty vegetables and tender white beans in a savory thyme-infused broth, all encased in a flaky whole-grain wheat crust.
Ingredients:
Instructions:
- Heat 2 tbsp of olive oil in a large skillet or pot over medium heat.
- Add the diced onion and a dash of salt. Sauté until the onion is translucent, about 5 minutes.
- Add the chopped carrots and cook for an additional 5 minutes, until they start to soften.
- Sprinkle 1/4 cup whole-grain wheat flour into the skillet. Stir well to coat the vegetables.
- Gradually add the 3 cups of vegetable broth, stirring constantly to prevent lumps.
- Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
- Add the chopped fresh thyme and cooked white beans. Stir to combine and let the filling heat through. Remove from heat.
- In a large bowl, combine 1.5 cups of whole-grain wheat flour and 1/4 tsp of salt.
- Add the diced cold butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the 4 tbsp ice-cold water, one tablespoon at a time, stirring with a fork until the dough begins to come together. You may not need all the water.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Divide the dough into four equal parts (or based on the size of your ramekins/pie dishes). Roll each portion into a disk slightly larger than the top of your ramekin or pie dish.
- Ladle the filling into your ramekins or pie dishes, filling them about 3/4 full.
- Place a dough disk over the top of each filled ramekin, pressing the edges to seal. Cut small slits in the top of each crust to allow steam to escape.
- Place the pot pies on a baking sheet to catch any drips.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pot pies to cool for a few minutes before serving. Enjoy your warm and hearty thyme & white bean pot pies!
Tips:
- Tip 1: Use chilled butter for the crust to ensure it stays flaky and tender. Cold butter creates steam pockets during baking, leading to a light, crisp crust.
- Tip 2: Feel free to add other vegetables like peas or mushrooms for added flavor and texture. You can sauté them along with the carrots and onion.
- Tip 3: Make the filling ahead of time and store it in the refrigerator. This can help the flavors meld together more and make assembly quicker on the day you plan to bake the pies.
- Tip 4: Ensure the broth thickens sufficiently during cooking to avoid a watery filling. This will help the pie hold together better and provide a more satisfying texture.
These thyme & white bean pot pies are an excellent addition to any meal plan, offering a nutritious and flavorful dish that can please both vegetarians and meat-lovers alike. With a little bit of planning and some easy-to-follow steps, you can enjoy this hearty dish any time.
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 12g | 31% |
| Sugar 6g | 6% |
| Fat | |
| Fat 24g | 30% |
| Saturated 12g | 39% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 790ug | 88% |
| Choline 55mg | 10% |
| Vitamin B1 0.37mg | 31% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 2.93mg | 18% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 7mg | 8% |
| Vitamin E 1.55mg | 10% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.46mg | 0% |
| Iron, Fe 4.95mg | 45% |
| Magnesium, Mg 120mg | 27% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 930mg | 27% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 540mg | 36% |
| Zinc, Zn 2.61mg | 24% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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