Thyme & White Bean Pot Pies

Preheat the oven to 400°F and arrange 6 ramekins on a baking sheet. Set aside. Chop the carrots, onion, and thyme, and set aside. Rinse and drain the beans and set aside as well.

Heat a large pot over medium heat. Once hot, add olive oil and onion. Season with a pinch of salt and pepper and stir. Sauté until soft and translucent, about 4-5 minutes.

Add the carrots and season with a pinch more salt and pepper. Cook for 2-3 minutes, then add 1/4 cup of flour and stir well to coat. Cook for 1 minute, then slowly add the vegetable stock, whisking to prevent clumps.

Add thyme and white beans and bring the mixture to a simmer. Lower heat to low and simmer for a few minutes. Cover and remove from heat while preparing the crust.

To prepare the pie crust, add 1 1/2 cups of flour and salt to a mixing bowl and whisk to combine. Add butter and use a pastry cutter or fork to cut together until it resembles wet sand, about 30-45 seconds.

Add ice-cold water 1 tablespoon at a time and use a wooden spoon to gently mix. Add only as much water as needed to form a dough, about 4-6 tablespoons.

Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Transfer to a well-floured surface and form into a disc.

Lightly flour the top of the dough and a rolling pin, and gently roll out until about 1/8-inch thick. Use a pizza cutter or knife to cut into 6 large squares slightly larger than the ramekins.

Scoop the white bean filling into the ramekins until almost full. Reserve any leftovers for soup or future pot pies.

Use a lightly floured spatula to place each pie crust square onto a ramekin. Use a knife or toothpick to create small holes in the top to allow steam to escape.

Bake the pot pies for 35-40 minutes, or until the filling is bubbly and the crust is golden brown. Let cool for 10 minutes before serving. Store leftovers covered in the refrigerator for 3-4 days, or in the freezer for up to 1 month. Reheat in a 350°F oven until warmed through.