While Mitch was at work last Tuesday, I spent the entire day experimenting to perfect these pot pie pockets. Pot pie pocket. Say that ten times fast, eh?
The smell of pot pies always sends me to warm and comforting childhood memories, when my mom would opt out of an extensive dinner from scratch and instead pop three little meal-sized pies in the oven, cutting our initials into the tops for identification: mine had a perfectly geometric “K,” hers a jagged “D” for Deborah, and my little sister, Lexxy, had the “L.” Sometimes after an hour in the oven, the “K” would be replaced with a puddle of pot-pie gravy, but that didn’t bother me one bit.
With an intense desire for that tasty gravy and a heart full of nostalgia, I embarked on a journey that day to recreate the familiar savory taste of a piping hot chicken pot pie, this time without any animal products. And I think I did a pretty good job. In fact, I was overly giddy about my success once I finally completed a batch and tried one. When I picked Mitch up for work that evening, I brought a steaming pocket with me and immediately pushed it on him when he got into the car. He was confused at first, but then he ended up being even more excited about them than I was. The conversation went something like this:
“How was your day at work?”
“Are you hungry?”
“Here. Try this. Its a vegan pot pie pocket. It’s really good.”
“Kassy, this is good. Damn. This is really good. Like really good.”
Now for the past week, we have been eating them for both lunch and dinner almost every day. I keep thinking that we will get tired of them, but they actually keep getting a little bit better as time goes on. They have become a part of our daily conversations, and we refer to them colloquially as “hot pockets,” even though they are not really meant to be like hot pockets at all. Though they do have one thing in common, and that is the ability to easily freeze and reheat them later for a quick microwaved meal. You could easily double or triple the recipe and keep a bunch of these pockets in the freezer for the next month or so, eating them as you need.
Enough from me; try them out for yourselves! And when you do, let me know how they taste and look for you on Instagram, Pinterest, Twitter, and Facebook.
Thanks for all of your support!
Vegan Pot Pie Pockets2015-12-24 13:15:42Serves 12Write a reviewPrep Time45 minCook Time45 minTotal Time1 hr 30 minPrep Time45 minCook Time45 minTotal Time1 hr 30 minFor the gravy filling
- ♥ 4 cups vegetable broth (I love my better-than-bouillon)
- ♥ 3-3 1/2 cups potato, skinned and chopped into about 1/4 inch squares (about 2 medium potatoes)
- ♥ 2 cups carrots, chopped into centimeter-sized pieces (about 4 carrots)
- ♥ 1 1/2 cup corn (about 2 ears or 1 can)
- ♥ 1/2 cup celery, chopped into centimeter-sized pieces (1-2 stalks)
- ♥ 1/4 cup coconut oil
- ♥ 1 cup onion, diced (about 1/2 medium onion)
- ♥ 2 tsp. pepper
- ♥ 1 tsp. garlic powder
- ♥ 1/2 tsp. salt
- ♥ 1/2 tsp. onion powder
- ♥ 1/4 cup water
- ♥ 3/4 cup flour
- ♥ 1 cup coconut milkFor the dough
- ♥ 3 1/4 cups flour
- ♥ 2 tsp. salt
- ♥ 2 tsp. baking powder
- ♥ 2/3 cup coconut oil
- ♥ 1 1/4 cups almond milkInstructions
- Bring the vegetable broth to a boil in a medium-sized pot.
- Add in the potatoes, carrot, corn, and celery, bring to a boil, and let simmer for about 10-15 minutes, stirring occasionally.
- After about 10 minutes of the soup simmering, begin the gravy paste in a large pot (this is where the filling will all end up).
- In the large pot, drop the coconut oil in and allow to melt on medium heat.
- Saute the onion in the coconut oil until translucent, and mix in the pepper, garlic powder, salt, and onion powder.
- Pour the water in with the onion mixture, and quickly whisk in the flour until a smooth paste is formed.
- Add in the coconut milk, and whisk to create an even thinner paste.
- Immediately pour the soup contents into the larger pot, and stir the paste evenly into the soup to make a thick gravy.
- Once the gravy is formed, turn the heat down to low and let it sit while the dough is formed.
- For the dough, mix the flour, salt, and baking powder together well in a medium-sized mixing bowl, and then cut in the cold coconut oil.
- Add the almond milk, and mix together, kneading in the end to make sure the dough no longer sticks to the sides of the bowl.
- Let the dough sit for ten minutes and stir the gravy occiasionally.
- Preheat the oven to 400 degrees.
- After ten minutes, split the dough into 12-14 chunks, and roll out each one about 6-8 inches on a lightly floured surface.
- Fill the rolled out dough with about 2/3-1 cup of pot pie filling, fold in half, and roll the edges of the dough to close the pocket tightly. You may need to use some water to help seal them, and they will feel fairly fragile. Don’t worry, they will harden up and feel solid after being baked, but just be gentle transferring them to the baking sheet.
- After filled and wrapped, arrange the pockets on an oiled baking sheet and coat them lightly with oil (I used olive oil). You should be able to fit 6-7 on each baking sheet.
- Place the baking sheets into the oven and bake for 40-45 minutes, until the bottoms are golden brown and the tops are browning.
- Let the pockets cool for about 5 minutes so you don’t burn your mouth, and then devour one or two.Notes
- ♥ BONUS! FREEZING OPTION! I put mine into individual little ziplock baggies and placed them into the freezer for later consumption. To reheat, wrap one in a paper towel and microwave for 45 seconds on each side.http://enjoyingearth.com/
Yields: 12-14 pot pie pockets
Saturated Fat: 16.2 g
Trans Fat: 0 g
Polyunsaturated Fat: .9 g
Monounsaturated Fat: 1.3 g
Cholesterol: 0 mg
Sodium: 729 mg
Potassium: 352 mg
Carbohydrate: 51 g
Fiber: 2.8 g
Sugar: 2.2 g
Protein: 6.9 g