Warm and comforting, these Pinto Bean & Thyme Pot Pies are full of flavour and nourishing vegetables. A perfect dish for a Winter evening.
Soak pinto beans overnight according to the package instructions. Drain and set aside.
If you're using canned beans, drain and rinse before using.
In a large pot, melt the butter over medium-high heat.
Once melted, turn your pot to medium heat, add in your chopped vegetables: carrots, parsnips, leeks and celery and salt and pepper. Sauté for 5-7 minutes, until the leeks are soft.
Then, add in mushrooms and sauté another 5 minutes.
Add in your flour to the pot, stirring to make sure all the vegetables are coated (about 30 seconds). Then deglaze the pan with the white wine, stirring up any bits that have stuck to the bottom.
Slowly add in the chicken broth, stirring until the mixture thickens slightly. Then add in the fresh thyme and pinto beans, giving the mixture another stir.
Bring your pot to a simmer and then cook on low to keep simmering for 1 hour, stirring occasionally.
While you pot pie mixture is cooking, prep your ramekin dishes by buttering the inside of each dish and setting all six ramekins on a baking sheet.
Roll out your puff pastry dough and cut into six squares, large enough that the dough covers your ramekin with about 1 inch excess dough around.
Once your pot pie mixture is done cooking, take the pot off the heat and pre-heat your oven to 400F.
Spoon the pot pie mixture into the ramekins, evenly distributing between the 6 ramekins.
Place a square of puff pastry dough on top of each ramekin, pinching the dough around the side of the ramekin dish and using a knife to make a couple little slices in the top of the dough for venting.
Bake for 25-30 minutes until the crust is golden and filling is bubbling.
Equipment: 6 ramekins (approximately 4” in width and holds 175-200mL), large soup pot or Dutch oven, baking sheet