Vegetable Pie Pockets | Cascadian Farm

Recipes New!
Vegetable Pie Pockets
Vegetable Pie Pockets

Vegetable Pie Pockets

Vegetable Pie Pockets

These pastry pockets of flavorful vegetables and rich sauce are a favorite meal at the home of Kelsey Banfield, The Naptime Chef. Double the recipe and freeze extras for reheating on busy weeknights. 

Prep Time: 30 minutes PT0H30M
Start to Finish: 30 minutes PT0H30M
Makes: 8

User rated 0 out of 4 Stars 1

1 cup chicken broth
1 tablespoon olive oil
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
10 ounces fresh sliced mushrooms
2 tablespoons all-purpose flour
1 cup Cascadian Farm Organic Multi-Colored Carrots
1 cup Cascadian Farm Organic Garden Peas
1 cup whole milk
2 tablespoons finely chopped fresh parsley
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
2 refrigerated pie crusts
1 egg mixed with 1 tablespoon water for the egg wash

Heat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.

In a small saucepan heat the chicken stock until just simmering. Turn off the heat and set aside.

Warm the olive oil in a large saucepan and add the onions and cook until the onions are softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute, stirring continuously. Add the mushrooms and cook for 5 minutes, or until they’ve released all their liquid and are softened and browned.

Add the flour to the mixture and stir for 1 minute, or until the flour turns golden brown. Then, pour in the warmed chicken stock and stir for about 2 to 3 minutes, or until the mixture is thickened.

Add the carrots, peas, milk, parsley, salt, and pepper to the saucepan and bring it to a simmer, cooking until the carrots and peas are heated through and can easily be speared with a fork.

Roll out the pie crust onto a floured surface. Use a sharp knife to cut each circle into quarters. Transfer the quarters to the lined baking sheet.

Scoop about 2-3 tablespoons of the mixture into the center of each quarter and fold over the crust to make a pocket. Seal the edges of the crust together with your fingers and use a fork to crimp the pockets together.

Prick the top of each pot with fork tines to allow for steam venting. Brush the tops of each pastry with egg wash and bake for 30 minutes, or until golden brown.

Remove the pan from the oven and allow the pastries to cool for 10 minutes, then serve immediately.

  1. Heat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.

  2. In a small saucepan heat the chicken stock until just simmering. Turn off the heat and set aside.

  3. Warm the olive oil in a large saucepan and add the onions and cook until the onions are softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute, stirring continuously. Add the mushrooms and cook for 5 minutes, or until they&

  4. Add the flour to the mixture and stir for 1 minute, or until the flour turns golden brown. Then, pour in the warmed chicken stock and stir for about 2 to 3 minutes, or until the mixture is thickened.

  5. Add the carrots, peas, milk, parsley, salt, and pepper to the saucepan and bring it to a simmer, cooking until the carrots and peas are heated through and can easily be speared with a fork.

  6. Roll out the pie crust onto a floured surface. Use a sharp knife to cut each circle into quarters. Transfer the quarters to the lined baking sheet.

  7. Scoop about 2-3 tablespoons of the mixture into the center of each quarter and fold over the crust to make a pocket. Seal the edges of the crust together with your fingers and use a fork to crimp the pockets together.

  8. Prick the top of each pot with fork tines to allow for steam venting. Brush the tops of each pastry with egg wash and bake for 30 minutes, or until golden brown.

  9. Remove the pan from the oven and allow the pastries to cool for 10 minutes, then serve immediately.

seal