Name: Vegan Pot Pie Pockets
Prep time: 15 min
Cook time: 45 min
Yield: 8
Ingredients: 1 carrot (diced); 1/2 tsp salt; 1/2 TSP dried thyme; 1/2 TSP pepper; 1 TBSP flour; 1 clove garlic (minced); 2 tbsp butter (melted); 1/2 cup vegetable broth; 1 TBSP vegan butter; 1 TBSP fresh parsley; 1 celery stalk (diced); 5 oz vegan chicken strips (about 4 strips, I used gardein crispy tenders); 1 russet potato (small, no larger than your palm, diced); 1/4 cup peas (frozen or canned); 1 shallot (sub 1/4 yellow onion, diced); 1 cup non-dairy milk of your choice; 17 ounce frozen puff pastry (defrosted, sliced into 8 rectangles, keep refrigerated while you prepare the filling)

Vegan Pot Pie Pockets

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By: Workweeklunch (via Workweeklunch)

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 45 mins

Yields: 8

Instructions

Preheat your oven to 400 F (205 C) and prepare a baking sheet with a silicone mat, parchment paper, or cooking spray. Prepare the vegan chicken strips according to the package. While they bake, heat a large pot or dutch oven over medium heat.
To the pot add the diced potatoes, celery, carrots, broth and peas and stir everything together. Cook for 7-10 minutes uncovered, stirring occasionally until the potatoes are fork-tender and the broth has evaporated. If there is still broth once the potatoes are done cooking then drain out the extra. Remove the cooked veggies from the pan and set aside.