This recipe is easy to make, requiring just 10 ingredients and simple methods! Plus, it all comes together in a little over 1 hour.
2 Tbsp olive oil
1 large white or yellow onion, finely diced
Salt + Pepper (to taste)
1 pound carrots, peeled and finely chopped
1/4 cup unbleached all-purpose flour
1/2 cup dry white wine (optional // or sub more vegetable broth)
3 cups vegetable broth (DIY or store-bought)
2 tsp fresh thyme (chopped // or sub 1 tsp dried per 2 tsp fresh)
1 15-ounce can white beans (rinsed and drained)
1 1/2 cups unbleached all-purpose flour
1/4 tsp sea salt
10 Tbsp cold vegan butter (or sub room temperature coconut oil*)
4-7 Tbsp cold water
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.
*If using coconut oil in place of the vegan butter, see this Coconut Oil Pie Crust article for tips and method.
*Nutrition information is a rough estimate calculated using all of the crust and filling.