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Pot Pie Pockets

These little hand pies are a hybrid between a veganized chicken pot pie and a cornish pasty. You get all the pot pie creamy and veggie goodness but more of the flaky pie crust you love and you can even pick it up! You can make the dough ahead so that your pot pie pocket can be freshly baked rather than simply reheated.
Course Main Course
Cuisine American
Keyword baking, dinner, potpie, vegan
Prep Time - 1 hr
Cook Time - 20 mins
Total Time - 1 hr 20 mins
Servings - 8 hand pies


Pie Crust

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2/3 cup frozen shortening (or refrigerated butter)
  • 6-8 tablespoons ice water

Pot Pie Filling

  • 1/3 cup vegan butter (Earth Balance is what I use)
  • 1 small yellow onion (diced)
  • 1 stalk celery (diced)
  • 1 cup mixed frozen veggies (See notes)
  • 1/3 cup all purpose flour
  • 3/4 cup veggie broth (low sodium)
  • 1 tablespoon nutritional yeast
  • 1 cup plain oatmilk (or other plain non-dairy)
  • 2 ounces vegan cream cheese (I used Tofutti )
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1 teaspoon ground sage
  • 14 ounces firm/extra-firm tofu (Chinese style in water tub)


The Dough

  • In a large bowl, whisk together the flour and salt.
  • Cut thin pieces of the frozen shortening directly into the flour mix. Stir using a heavy wooden spoon to coat the shortening with the flour. Cut the shortening in using a pastry cutter or two forks until the mix resembles fine gravel.
  • Sprinkle 4 tablespoons of the ice water into the bowl and then using a heavy spoon to fold the dough. Sprinkle one tablespoon at a time after until there are no dry spots remaining but the dough isn't over-worked.
  • Dump dough onto counter and gently press it into a thick round. Divide into 8 even pieces. Shape each piece into a 1/2" thick disc and wrap in plastic wrap. Each dough disc should be separate so that they don't stick together. You can make a tower of them by wrapping them accordion style in a single sheet of plastic wrap.
  • Place wrapped dough in the fridge until ready to use. They can be refrigerated for up to a week.

The Filling

  • Measure all of the ingredients and prepare the veggies.
  • In a large non-stick frying pan or pot melt the butter and saute the onion and celery for 2-3 minutes or until the onion is translucent but not browned.
  • Add in the mixed veggies, stir, then sprinkle flour over the mix, and stir to evenly coat.
  • Add in the remaining ingredients, except the tofu, and stir while heating for 5 minutes or until the mix is thick and bubbling. Remove from heat and gently stir in the cubed tofu.

Make the Pot Pie Pockets

  • Preheat oven to 400 F. Line a baking sheet with parchment paper.
  • Remove dough from fridge. Place a sheet of parchment paper on counter, set a dough disc in the center of the parchment, place another sheet of parchment paper on top. Roll into an oval that is between 1/4"-1/8" thick.
  • Peel off the top layer of parchment and spoon 3 tablespoons of filling into the middle of the dough leaving a 1/2" void on the edge.
  • Use the parchment paper under the dough to fold it over and then press down to seal the edge before peeling back the parchment paper. Use a fork or spoon to press the edge and seal it. You can use fork tines to gently press the edge sealed.
  • Transfer the shaped pot pie pocket to the baking sheet, cut three slits in the top to allow steam release, and brush with a non-dairy milk.
  • Bake for 20 minutes or until the top is a slight golden brown color. Let cool on the baking sheet for 10 minutes before serving.


You will have more filling than dough but the extra filling can be used in a lot of ways. Eat it on its own or thin it down with more milk for a creamy soup. You can serve it over rice or noodles. I always find it's better to have a little too much filling vs not enough.