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Description
This humble pot pie becomes a beauty when its savory aroma tempts a hungry family to the table. You could even used leftover pork roast. A meal in itself, it calls only for a fresh salad on the side—try a green salad tossed with sliced seedless red grapes and crumbled blue cheese.
Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. pork shoulder (cubes cut into 3/4-inch pieces)
- 3 Tbsp. butter
- 1 cup chicken broth
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. rosemary
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 cup carrots (sliced)
- 1/2 cup green onion (thinly sliced)
- 1 cup peas (frozen, unthawed)
- 1/4 cup flour
- 1 cup half & half
- 15 oz. refrigerated pie crust
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Directions
- Heat oven to 425 degree F.
- Melt butter in large skillet. Brown pork cubes over medium-high heat. Stir in chicken broth and seasonings; simmer 10 minutes. Stir in carrots and onions; simmer 10 minutes. Stir in peas. In small bowl, combine flour and half & half; beat until smooth. Gradually stir into skillet; cook and stir until thickened.
- Follow pie crust package directions for 2-crust pie, filling with pork mixture. Bake for 35-40 minutes or until golden brown.
NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium560mg23% |
| Potassium670mg19% |
| Protein29g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A70% |
| Vitamin C20% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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