Casseroles, Pot Pies, and More

[Andriel_Isilien]

This is the thread for those chilly nights when you want something cozy and comforting to eat at the end of the day. A dinner that hits multiple food categories into one dish that you bake in the oven. Please share your recipes, old favorites or new discoveries. Here is one of mine to start.

 

Thyme & White Bean Pot Pies  (6 Servings)

Source: Thyme & White Bean Pot Pies | Minimalist Baker Recipes

 

INGREDIENTS

For the Filling

• 2 TB olive oil
• 1 large white/yellow onion (diced)
• salt and pepper to taste
• 1-pound carrots (peeled and chopped)
• 1/4 c four (cornstarch or your preferred gluten free alternative)
• 1/2 c white wine (optional or substitute with more vegetable broth)
• 3 c vegetable broth or stock
• 2 tsp fresh thyme (1 tsp dried)
• 1 15 oz can white beans (drained and rinsed)

For the Crust (you can skip this and buy a pre-made pastry sheet at the store)

• 1 1/2 c flour
• 1/4 tsp salt
• 10 TB cold butter (substitute with coconut oil)
• 4-7 TB cold water

INSTRUCTIONS

1. Preheat your oven to 425 F (204 C) and set aside 6 ramekins on a baking sheet. I'm pretty sure a single pie tin would be fine to use instead if you don't have individual little dishes.
2. In a large pot over medium heat, put in your oil to warm up. Once hot, add the onions and start sizzling. Season with your taste of salt and pepper. Stir to sauté so that the onion pieces are soft and translucent (about 4-5 minutes).
3. Add those carrots and cook for 2-3 minutes. Now dump in the flour and stir well to get the veggies coated with it. This is what will thicken the sauce/gravy for your pot pie.
4. Cook another minute and slowly add white wine (optional) followed by vegetable broth. Switch to a whisk to stir and prevent clumps. You want to break up any flour bits.
5. Add your thyme and white beans. When bubbles start, turn the heat down to low and let it simmer like a soup. It should thicken and the carrots will soften. Stir to prevent the bottom from burning/sticking. Cover and remove from stove while you prepare the crust.
6. To prepare pie crust, add flour and salt evenly with a whisk in a mixing bowl. Add your butter (or coconut oil) and use a pastry cutter to cut it in. A simple fork is a good substitute if you don't have a pastry cutter. The dough should resemble wet sand pretty soon (let than a minute). Add the cold water 1 TB at a time and use a spoon to gently mix. The less water you use the better so keep an eye on how well the dough comes together. Use your hands to gently knead and gather any loose scraps. Don't overdo it, pastry dough is sensitive because too much/harsh kneading will toughen it up rather than give you a flakey crust. Transfer dough to a floured surface and with a floured rolling pin, start flattening it out (1/8-inch thick).
7. If you are using a premade pastry sheet from the store, take it out of the packaging and lay out on a floured surface. Check how thick, you want about 1/8-inch. Use a floured rolling pin if you need to even it out.
8. You can use a pizza cutter or plain knife to cut 6 squares to fit on the ramekins (slightly larger). You can do circles instead if you'd like. A cup with a large opening makes for a great cutter. Heck, you can even use the ramekins to cut the shapes out! If you are doing a pie tin, lay that on top of the pastry dough and center it. Use a knife to drag around about an inch away from the edge of the pie tin. You want to measure the crust to be slightly bigger because the dough will shrink a little when in the oven.
9. Scoop the white bean filling into each ramekin until almost entirely full. Remember you want these on a cookie sheet for easy and safe handling! Leftovers can be saved another day as soup (the filling can be stored in the freezer for a month). For a single pot pie, pour filling and leave about 1/2-inch or more from the top. You don't want to risk spilling! I highly recommend setting the pie tin on a baking tray just in case the filling leaks out during the baking process.
10. Transfer pastry crust using a spatula to cover the filling. Make small holes or cuts on top to allow steam to escape through the crust. Have fun marking a pattern or design!
11. Bake the pot pie(s) for 35-40 minutes. When the crust is a golden brown and you can see the filling bubbling then it's done! Please be careful taking it out of the oven. Let cool 10 minutes before cutting into it. Yummy in your tummy!

ADDITIONS

* I can imagine chopped celery or peas would be great veggies to add in this pot pie. 

* Cubed ham or crumbled bacon are excellent flavors if you'd like to toss those in!

* Don't have white beans? like me 😅 Chickpeas/Garbanzo beans will do just fine.