Pork Pot Pie

Ingredients

• 2 Pillsbury pie crusts
• ⅓ cup margarine (or butter)
• ⅓ cup onion, chopped
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1½ cups pork broth
• ⅔ cup milk
• 3 cups pork, cooked
• 1 cup frozen corn, thawed
• 1 cup frozen peas, thawed

Steps

1. Heat oven to 425°F.
2. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
3. In a medium saucepan, melt margarine over medium heat.
4. Add onion; cook 2 minutes or until tender.
5. Stir in flour, salt, and pepper until well-blended.
6. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
7. Add pork, corn, and peas; remove from heat.
8. Spoon pork mixture into crust-lined pan.
9. Top with second crust and flute; cut three slits on top.
10. Bake for 30–40 minutes or until crust is golden-brown.
11. Let stand 5 minutes before serving.

More recipes with pie crust, butter, onion, flour, broth or stock, milk, pork, corn or peas

Adapted from “Pork Pot Pie” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.