Winter temperatures are the perfect time to prepare cozy comfort foods. These mini veggie pot pies are filling without being too much food. You can easily add in your favorite meat for a heartier taste, too.
Best of all, these mini veggie pot pies are free of incontinence irritants, so you can still taste an awesome flavor without the negative side effects. We hope you enjoy!
2 Tbsp. olive oil
1 large white or yellow onion (150 g), finely diced
Salt + Pepper to taste
1 pound carrots, peeled and finely chopped
1/4 cup all-purpose flour
3 cups (720 ml) vegetable broth
2 tsp. fresh thyme, chopped (or sub 1 tsp dried)
1 15-ounce can white beans, rinsed and drained
1 1/2 cups all-purpose flour
1/4 tsp. sea salt
10 Tbsp. cold butter
4-7 Tbsp. cold water
Preheat oven to 400 degrees.
Arrange 6 ramekins (small baking dishes) on a baking sheet. Set aside.
Heat a large pot over medium heat.
Once hot, add oil and onion. Sauté until soft and translucent, about 4-5 minutes.
Season with a pinch each salt and pepper and stir.
Add carrots and season with a pinch more salt and pepper. Cook for about 2-3 minutes.
Add flour and stir well to thoroughly coat.
Cook for 1 minute, then slowly add in the 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 butter 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. Reheat in a 350 degree F oven until completely warmed through.
This recipe was adapted from Minimalist Baker. You can view the full recipe here.