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I used to be so good about preparing make-ahead meals so that I could freeze for busy nights. Lately, I’ve gotten away from that, and instead, eat an excessive amount of rice and beans. Know what’s exciting about rice and beans? Nothing. It’s bland, but it’s cheap, quick, and requires very little hands-on time to prepare. In an attempt to get back to freezer prep, I made these awesome vegan pot pie pockets.
Unlike normal pot pies, these pockets have a much more satisfying crust to filling ratio. Regular pies tend to only have the top crust and jip you of the remaining crust. So sad. Plus, regular pot pies require a spoon and that’s just a hassle. The pockets on the other hand – you could eat them in a box, you could eat them with a fox. You could eat them in a house, you could eat them with a mouse. (It’s gotta be better than green eggs and ham, right?)
Now that I’ve sold you on the perks of pot pie pockets…
Unfortunately, I did not take any pictures while I was making the crust or the filling. I do, however, have pictures of the assembly process.
Start by rolling the dough out to roughly 1/8″ thick. I didn’t have enough space to roll all of the dough out at once, so I did mine in sections and refrigerated the rest. Use a round object, such as a bowl, to cut out circles approximately 6″ in diameter. You can re-roll the scraps to make more pies.
Scoop a spoonful or two of the filling onto each circle. Try to keep the filling more on one half of the dough instead of plopping it right smack in the middle. Also be sure to leave a border.
Fold the circle in half and pinch the edges together. Fold the edge up, then crimp with a fork.
Cut slits in the top, place on a baking sheet, then repeat until you are out of dough or filling.
- 1 Medium Potato
- 1 Tbs Olive Oil
- 1/2 Cup Chopped Onion, Fresh or Frozen
- 8 oz Mushrooms, Chopped
- 2 Cup Mixed Frozen Vegetables
- 1 Can Coconut Cream, 14 oz
- 1 1/2 Tbs Vegetable Bouillon
- 1/4 Cup Water
- 1 tsp Corn Starch
- 3 3/4 Cup Flour
- 1/2 tsp Salt
- 3 Sticks Vegan Butter
- Ice Water
- Peel, dice, and boil the potato until you can easily poke the pieces with a fork.
- In the meantime, heat a large pan and saute the onions in the olive oil until they start to brown.
- Add the mushrooms and frozen vegetables. Cook until the water from the mushrooms and vegetables has evaporated.
- Stir in the coconut cream and bouillon powder.
- Once the potatoes have cooked, drain them and add them to the pan.
- In a small bowl, whisk the water and cornstarch together, then stir the mix into the pan.
- Let everything simmer until thickened, then place in the fridge to cool for about two hours.
- Cut the butter into smaller pieces, then add the butter, flour, and salt to a food processor.
- Pulse until the butter is pea sized.
- Slowly add ice water (just the water, not the ice) and pulse until the dough just comes together. Don't overwork the dough.
- Form the dough into a flat disk and refrigerate for two hours.
- Roll out the dough until it's about 1/8" thick. If you don't have enough counter space to roll out all of the dough at once, cut a portion off and refrigerate the rest until you are ready for it.
- Use a bowl or another round object to cut out circles approximately 6" in diameter.
- Add a spoonful or two of the filling to one side of each circle, leaving a border around the edge.
- Fold the crust over to envelope the filling. Press the edges together, then fold the edges up. Crimp with a fork.
- Cut small slits in the top of the pies for ventilation.
- Bake at 400 degrees for 20-25 minutes.
Feel free to substitute a pre-made crust or your own crust recipe.
If you want to freeze the pockets, freeze them flat on a tray lined with parchment paper. Once they're frozen you can move them into something more convenient like a Ziploc bag. To heat, let the pocket thaw, then cook per the directions above.
To get the golden brown finish, brush the top with non-dairy milk or diluted corn syrup.
Please share this recipe on your favorite social media site!