6 Servings 60 min Cook
2 Tbsp Olive Oil
1 Large Onions
1 Dash Salt
6 Large (7-1/4" to 8-/1/2" long) Carrots
1/4 Cup Wheat Flour
3 1/2 Cup Organic Vegetable Stock
4 Tsp Thyme
1 3/4 Cup White Beans
1 1/2 Cup Wheat Flour
1/4 Tsp Salt
10 Tbsp Smart Balance Light Buttery Spread
4 Tbsp Water
Preheat oven to 400 degrees F (204 C) and arrange 6 ramekins on a baking sheet.
Chop carrots, onion, and thyme and set aside.
Rinse and drain beans and set aside as well.
Heat a large pot over medium heat.
Once hot, add olive 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 1/4 cup of flour and stir well to thoroughly coat.
Cook for 1 minute, then slowly add vegetable stock, 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 1 1/2 cups flour and salt to a mixing bowl and whisk to combine.
Next add vegan 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, or in the freezer up to 1 month.
Reheat in a 350 degree F (176 C ) oven until completely warmed through.