Vegan Pot Pie Pockets

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.

To the same pot, add the vegan butter, shallot, and garlic. Cook for 2-3 minutes until the onions have softened and the garlic is fragrant. Add the flour and cook, stirring constantly, for 2 more minutes. Slowly add the milk while you continue to stir constantly to remove any lumps. Add the salt, parsley, thyme, and pepper and continue to cook while stirring constantly for 3-5 more minutes or until the roux has thickened. Once thick, remove from the heat and add in your cooked veggies and chopped vegan chicken strips. Stir together to coat everything evenly.

Assemble your pot pie pockets! Work with half of your puff pastry rectangles at a time so they do not get too warm while you are filling them. Lay your rectangles on a clean, flat surface and place about 1/4 cup (one large spoonful) of the filling on one half of the rectangle. Be careful not to put the filling too close to the edges because you will be crimping that down! Fold the other half of the rectangle over the filling, stretching slightly if necessary, and crimp the edges with a fork. Repeat this process with all of your puff pastry rectangles and transfer them to the baking sheet. Once on the baking sheet, brush some melted butter on top and cut two slits in the top of each pocket to allow steam to escape while baking.

Bake for 20-25 minutes, until pastry has puffed up completely and is golden brown. Allow the pot pie pockets to cool slightly on a wire rack before serving. Serve warm for best results and enjoy!