Pork Pot Pie

Pork Pot Pie goes together quickly with the use of store-bought pie dough and leftover pork. It's comfort food that's as easy as one, two, three.

Pork Pot Pie

Since my husband and I became "empty nesters" recently, I'm finding myself a bit confused when it comes to cooking for only two people.

Pork Pot Pie

Since this Pork Pot Pie takes advantage of leftover pork, the pork roast I made, that could easily feed eight to ten people, did double duty with this pie that can also feed eight people. Maybe someday I'll get the hang of cooking for only two...but don't count on it. LOL

Serves:  8       Prep Time:   15 minutes         Bake Time:    60-70 minutes

1 box prepared pie crust, thawed
flour to roll out the pie crust
4 tablespoons butter
4 tablespoons flour
2 cups chicken stock (I use low-sodium)
1 teaspoon salt
¼ teaspoon pepper
2 cloves garlic, minced
3 cups leftover cubed pork
1 teaspoon dried thyme
1 Tablespoon Dijon Mustard
1 ½ cups frozen mixed vegetables
1 egg
1 tablespoon water
1 pie pan
Non-Stick cooking spray
rolling pin

-Preheat oven to 375 degrees.

-On a lightly floured surface, carefully roll out one of the pie crusts. Transfer the pie crust to a prepared pie pan that has been sprayed with non-stick spray. *Note - To help with the transfer of the dough, roll the dough loosely onto the rolling pin and unroll it carefully over the pie pan. Press the dough into the pie pan and allow the excess to fold over the sides of the pan. Set aside.

-In a large stock pot over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes. Switch to a whisk and add the chicken stock, salt, pepper and garlic. Whisk continually until the mixture heats and thickens (approximately 5-7 minutes).

-Using a wooden spoon, stir in the thyme, mustard, pork and frozen vegetables. Cook, stirring occasionally to heat through.

-Carefully pour the pork filling into the prepared pie crust. On a lightly floured surface, roll the second pie crust out like the first one.  Transfer the dough over the pork filling (on the rolling pin) and carefully unroll to cover.

-Use a paring knife to trim the excess dough away (saving some for the leaf garnish), and use a fork to press and seal the bottom and top crusts together. Use a paring knife to cut some steam holes into the top crust (and insert a pie bird if you have one).

-Use some of the trimmed dough to cut out leaf shapes and use a little water to adhere the leaves to the top of the pie.

-In a small bowl, mix the egg and 1 tablespoon water. Brush the egg wash over the top crust. Place the pie on a baking sheet and bake in a preheated oven for 60-70 minutes or until the crust is golden brown and the filling is heated through.

-Cool for at least 20 minutes and serve.

Pork Pot Pie

Believe it or not, this is the very first time I've ever made my own pot pie. This is also the very first time I ever got to use my pie bird that I purchased from Sur LaTable a mere five years ago. Better late than never, right? Tweet! HaHa! I also just noticed the tie-in about my husband and I being empty-nesters and the irony of me using a pie bird. Life is funny sometimes, don't you think?

Pork Pot Pie

This hand painted stein doesn't really have anything to do with this pork pot pie. However, as I was scrolling through my photos trying to find something that did coordinate, this one popped out at me. I just think it's funny, and hopefully you do too. It was a special order requested by a customer.

Hello Kitty X-Ray Glass

If there is ever anything I can paint for you, from glassware to aprons, to tea towels, please don't hesitate to contact me or visit my shop on Etsy. Custom orders (like this one) are always welcomed and always encouraged. Together we give the gifts that people remember!

Kudos Kitchen by Reneé ~ Where food, art, and fun collide on a regular basis!

Until we eat again, I hope you have a delicious day!

Labels: , , , , , , ,