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Sandwich Queen: Pot Pie Pop Tarts

Posted on Jul 12, 2012 by in Recipes, Sandwich Queen Recipes | 4 comments

Vegan Pot Pie Pop Tarts

I know it’s been like a million degrees outside, but I’ve been craving warm, comfort food like no one’s business. I’ve also been loving this handheld direction that my Sandwich Queen posts have been taking, so I wanted to stick with something similar this week.

I thought about this week’s recipe quite a bit because I wasn’t exactly sure how it would turn out and because I wasn’t sure if the finished product was still in the sandwich realm. But for me, a sammy is simply bread or dough filled with good things. So in the end I decided that these little pockets of comfort qualified as sandwiches.

If you want to fast-forward this recipe you can use store-bought pizza dough. However, I really like the flakiness that this dough has because it’s more akin to the traditional crust on a pot pie. While the dough is flaky, it is still sturdy enough to be a handheld, which makes it perfect for summer picnics in the backyard or at the park.

Vegan Pot Pie Recipe

I know this recipe requires you to turn on your stove and oven, but trust me when I say it’s completely worth it. Once you sink your teeth into this sammy you’ll be glad you warmed up the house a few degrees. Though, if you have a toaster oven you could use that as an alternative to baking the pop tarts, which would save you some money on air conditioning. Also, if it’s uber hot where you are, feel free to bookmark this post and try it out when the weather cools down a bit or on a rainy day!

Vegan Pot Pie Pop Tarts


    For the Filling:
  • 1 medium Russet Potato
  • 1 cup Frozen or Fresh Mixed Veggies (corn, peas, carrots)
  • 1/2 medium Onion, diced
  • 2 tsp Garlic, minced
  • 1 tbsp Earth Balance
  • 1 tbsp AP Flour
  • 3/4 cup Soy Milk
  • 1/4 tsp Rosemary
  • 1/4 tsp Thyme
  • 1 tbsp Vegan Chick'n Seasoning
  • Salt and Pepper to taste
  • For the Crust:
  • 1 1/2 cup AP Flour
  • 1/2 tsp Salt
  • 1/2 cup Earth Balance
  • 1/4 cup Cold Non-Dairy Milk


  1. Pre-heat the oven to 450 degrees.
  2. Bring a small pot of water to a boil. Peel the potato and cut it into 1/4" blocks. Add the potatoes to the boiling water and cook until you can easily stick a fork into them - do not let them over cook though to the point where they are falling apart.Drain and set aside.
  3. While the potatoes are cooking, prepare the dough. In a medium bowl, sift together the flour and salt. Using two butter knives or a pastry cutter, cut in the cold Earth Balance until the mixture resembles small pebbles. Mix in the non-dairy milk until the dough comes together. Wrap the dough in plastic wrap and let it sit in the fridge while you make the filling.
  4. In a small saucepan melt the Earth Balance. Once the EB is melted, add the flour, stir constantly, and let it cook until it starts to bubble a bit. Once it starts to bubble add in the garlic and onion and cook for 1 minute. Add the soy milk and mix well. Bring to a boil and cook 1-2 minutes, stirring constantly. Reduce the heat and let simmer for 3-5 minutes, stirring constantly, or until the mixture starts to thicken up.
  5. Once the mixture is starting to become thick, add in the potatoes and veggies (no need to thaw frozen ones). Mix well. Add in the spices and salt & pepper and mix well. Let cook for a few minutes more until the veggies are warmed through. Remove from heat and set aside to cool.
  6. While the filling is cooling, bring the dough out and roll it out to a 1/8" thick rectangle. Lightly flour a pizza cutter or knife and cut the dough into 8 rectangles.
  7. Place 4 of the rectangles on a lightly greased cookie sheet and place 1-2 tablespoons of the filling in the center of each, being sure to leave about 1/4" on all sides.
  8. Place another dough rectangle on top and crimp the edges together with a moistened fork. Poke a few holes in the top of the dough with your fork and brush with melted EB (optional). Bake for 8-10 minutes or until the edges of the dough are golden brown.
  9. Remove from oven and let cool on a cooling rack for at least 5-10 minutes. Enjoy!


Vegan Pot Pie Pop Tarts

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