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Pinto Bean & Thyme Pot Pies | cookinginmygenes.com

Bean & Thyme Pot Pie Recipe (with puff pastry crust)

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Course: dinner
Cuisine: American
Keyword: individual, pinto bean & thyme pot pies
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6 pot pies
Author: Jess
Warm and comforting, these Pinto Bean & Thyme Pot Pies are full of flavour and nourishing vegetables. A perfect dish for a Winter evening.
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Ingredients

  • 2 398ml/14oz cans cup pinto or white beans, drained and rinsed (about 3 cups canned beans)
  • 3 tbsp butter
  • 3/4 cup chopped carrots (1/2 inch pieces)
  • 3/4 cup chopped parsnips (1/2 inch pieces)
  • 1 1/4 cup diced leeks
  • 1 cup chopped celery
  • 1 tsp kosher or sea salt
  • 1/2 tsp fresh ground pepper
  • 1 cup sliced brown or cremini mushrooms
  • 1/4 cup all-purpose flour
  • 1/3 cup white wine (sauvignon blanc works well) substitute chicken or vegetable stock for white wine if you prefer
  • 4 cups vegetable broth substitute chicken broth if you prefer
  • 1 tbsp fresh thyme leaves
  • butter for the ramekins
  • 1 sheet defrosted puff pastry dough

Instructions

  • If you're using canned beans, drain and rinse before using. Also, make sure the puff pastry is defrosted and ready to use - keep in the fridge until ready to top the pot pies.
  • 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 the flour to the pot, stirring to make sure all the vegetables are coated (about 30 seconds). Then deglaze the pan with the white wine (or broth), stirring up any bits that have stuck to the bottom.
  • Slowly add in the vegetable 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 8-10 minutes to reduce and thicken, stirring occasionally to make sure the mixture doesn't stick to the bottom of the pot.
  • 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.
  • Preheat the oven to 400F.
  • Roll out your puff pastry dough onto a lightly floured surface and use a sharp knife to cut into six squares, just slightly larger than the size of the ramekin.
  • Once your pot pie mixture is done cooking and has thickened, take the pot off the heat and remove the thyme sprigs.
  • 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. Brush the tops with egg wash if desired.
  • Bake for 25-30 minutes until the crust is golden and filling is bubbling.

Notes

Equipment: 6 ramekins (approximately 4” in width and holds 175-200mL), large soup pot or Dutch oven, baking sheet
  • What if I want to make this into one pie instead of individual pies? Use 10-12 inch skillet or high-sided pie dish to make these individual bean pot pies into one large pie. Make sure to grease the skillet or pie dish well with butter or cooking spray. Once the filling is made, pour or ladle the filling into the greased skillet. Top with the puff pastry that's been cut into 6 squares, sort of overlapping the puff pastry squares to cover the filling. Place on a baking sheet and bake in the preheated oven at 400F for 25-30 minutes until the crust is a deep golden brown and the filling is bubbling.
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