Thyme & White Bean Pot Pies
These cozy and wholesome pot pies combine creamy white beans, fresh thyme, and colorful mixed vegetables, all wrapped in a flaky crust.
Ingredients
Filling Ingredients
- 2 cups white beans Canned or cooked
- 1 cup mixed vegetables Carrots, peas, etc.
- 1 medium onion Chopped
- 2 cloves garlic Minced
- 1 cup vegetable broth
- 1 teaspoon salt Adjust to taste
- 1/2 teaspoon pepper Adjust to taste
- 1 tablespoon fresh thyme Chopped
Pie Crust Ingredients
- 1 pack pie crust Store-bought or homemade
- 2 tablespoons butter or vegan alternative For greasing
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a pan, sauté onion and garlic until translucent.
- Add mixed vegetables and cook until tender.
- Stir in white beans, thyme, vegetable broth, salt, and pepper.
- Simmer for a few minutes until combined.
- Prepare pie crust and fit it into individual pie dishes.
- Fill the crusts with the vegetable-white bean mixture.
- Cover with additional pie crust and seal edges.
- Cut slits for steam to escape.
- Bake for 25-30 minutes until golden brown.
Notes
Serve hot with a side salad for a complete meal. Use a pre-made pie crust for a quicker option. Feel free to experiment with herbs or add cheese for extra richness.