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Homestyle Pork Pot Pie

Homestyle 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.

Closeup vertical photo of a pork pot pie with a slice taken out and a pie bird in the center.

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.

Even though this pork pot pie feeds more than two people, it utilizes leftover pork which is another way to get more bang for your buck. And who doesn’t want that?

This recipe post is being updated from it’s original publish date of 2015. The recipe itself has not changed.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Homestyle Pork Pot Pie is available near the end of this post, OR click on the “Jump to Recipe” button “found above” to be taken directly to the recipe.

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A vertical photo collage of a pork pie pie and tutorial photos along with a title text overlay graphic

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

  • 2 – 9″ prepared pie crusts
  • butter 
  • flour
  • chicken stock
  • salt and pepper
  • minced garlic
  • leftover cooked pork, shredded or cut into cubes
  • dried thyme
  • Dijon mustard
  • frozen mixed vegetables
  • egg

Kitchen tools and equipment needed:

How is pork pot pie different from chicken pot pie?

  • It uses pork. 😉

Can I substitute cooked chicken meat for the pork in this recipe?

  • Yes, and then you can call it chicken pot pie!

What if I don’t have a pie bird?

  • Make a few slits in the top of the pie crust (using a paring knife) to allow the steam to escape, and so the pie doesn’t burst in the oven.
A pork pot pie with a slice taken out and a title text overlay graphic.

Since this Pork Pot Pie takes advantage of leftover pork (from the pork roast I made that could easily feed eight to ten people), it also did double duty in this pie that can also feed eight people.

Maybe someday I’ll get the hang of cooking for only two people…but don’t count on it. LOL

The easy instructions:

  • In a large stockpot 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 minced 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.
  • 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.
  • 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 dab little water to adhere the leaves to the top of the pie.
  • Whisk together the egg and water and brush over top of the crust.
  • Place the pie on a baking sheet and bake in a preheated oven for 40-45 minutes or until the crust is golden brown and the filling is heated through.
  • Allow the pork pot pie to cool for at least 20 minutes before slicing and serving.
A closeup of a slice of pork pot pie on a plate the a fork.

Can pork pot pie be made in advance and frozen?

  • Yes! Make the pie up until it’s time to bake (without the pie bird). Then, wrap it well and freeze for up to two months.

How long will it keep in the refrigerator after it has been baked?

  • Store the cooked pork pot pie, covered, in the refrigerator for up to 5 days.

Can Pork Pot Pie be baked from frozen?

  • Yes, but please allow double the oven time, and plan accordingly.

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 the pie bird that I purchased from Sur LaTable many moons 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?

A vertical photo of a slice of pork pot pie in the foreground and the entire pie in the background.
 

Additional pot pie recipes:

My idea was to recreate all the flavors we love on a traditional one crust pizza but add a fun twist of making it a real pizza “pie” with two store-bought pie crusts and all the toppings piled high inside.

A slice of a pizza "pie" on a white plate with a fork.

Below is the printable recipe card along with the nutritional information for today’s easy dinner recipe of Homestyle Pork Pot Pie

A whole Pork Pot Pie with a slice taken out and a pie bird in the center.

Homestyle Pork Pot Pie

Renee – Kudos Kitchen
Homestyle Pork Pot Pie goes together quickly with the use of store-bought pie dough and leftover pork. Comfort food for all! 
4.38 from 24 votes
Prep Time 10 mins
Cook Time 1 hr
cooling time 20 mins
Total Time 1 hr 30 mins
Course Easy Main Course
Cuisine American Comfort Food
Servings 8
Calories 235 kcal

Ingredients
  

  • 2 9 ” pie crusts
  • 4 tablespoons butter
  • 4 tablespoons all purpose flour
  • 2 cups chicken stock or broth
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 clove minced garlic
  • 3 cups leftover cooked pork shredded or cubed
  • 1 teaspoon dried thyme
  • 1 tablespoon Dijon mustard
  • cups frozen mixed vegetables thawed
  • 1 large egg
  • 1 tablespoon water

Instructions
 

  • 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 stockpot 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, minced garlic, 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 (optional).
  • 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 (optional).
  • 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 40-45 minutes or until the crust is golden brown and the filling is heated through.
  • Cool for at least 20 minutes and serve.

Video

Notes

Tools and equipment;
pie pan, non-stick cooking spray, rolling pin, pie bird (optional), paring knife

Nutrition

Serving: 1gramsCalories: 235kcalCarbohydrates: 9gProtein: 16gFat: 14gSaturated Fat: 6gCholesterol: 85mgSodium: 511mgFiber: 1gSugar: 1g
Keyword comfort food dinner, easy pot pie recipe, pork pot pie, pot pie
Tried this recipe?Let us know how it was!

Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s easy family dinner recipe for Homestyle Pork Pot Pie as much as I’ve enjoyed bringing it to you!

A closeup horizontal photo of a pork pot pie with a slice taken out and a pie bird in the center.
 

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Recipe Rating




ben

Wednesday 10th of March 2021

Pity theres such annoying popups on site - went elsewhere

Renée

Wednesday 10th of March 2021

Thank you for your feedback, Ben. I will be taking it into consideration going forward. Renee

Melanie

Tuesday 9th of February 2021

Recipe looks good, but I LOVE that you used a pie bird! I have 3 vintage ones! So under appreciated!

Renée

Wednesday 10th of February 2021

I love my one and only pie bird. I wish I had a collection of different ones (especially vintage). You're so lucky to have them, Melanie. I love the whimsy they add to a pie. So cute! Thanks for writing. Take good care and be well. Renee

Jeannie Markech

Monday 19th of October 2020

Absolutely delicious! The savory tang of this recipe is stellar! I had only a scant 2 cups of leftover pork tenderloin (which I cubed), so I upped the frozen veggies to two generous cups. What really makes this recipe is both the Thyme and the Dijon. Omg! So so good. I also added a heaping TBLspn of chopped green onions, because I love the flavor onions give, but didn't want it to be too strong, like with yellow or white. It was perfection! I can see making this without any meat, at all. LOVE the flavor. Thanks for an excellent recipe!

Renée

Monday 19th of October 2020

I’m so pleased! I also love green onions and think they were a great call on your part, Jeannie! Next time I make this I will add them myself! Thanks for letting me know how pleased you were with this recipe. I appreciate it. Take good care, Jeannie! Renee

Simone

Monday 3rd of August 2020

Hi Renee if I’m using a vinegar based pulled pork will this offset the overall recipe and if so what adjustments can I make since that is how we eat our pulled pork.

Renée

Monday 3rd of August 2020

Hi, Simone! That's a great question! First let me say that I LOVE a vinegar-based pulled pork, and using it in this recipe will most likely only enhance the flavor of this pork pot pie. However, if you're worried that your leftover pulled pork is too vinegary, I'd stir some additional melted butter to the filling once it's ready to go in the pie crust. The extra fat will help offset some of the vinegar IF you feel it's needed. My suggestion would be for you to taste the filling before adding it into the shell. If needed, add the additional butter, if not, don't. You can also increase the dried herbs just a pinch to round everything out if you feel it's needed. Taste-testing will be the key. I hope this helps, Simone! Enjoy the pork pot pie and be well. Renee

Bobby

Tuesday 5th of November 2019

What temp do you recommend for reheating leftovers?

Renée

Tuesday 5th of November 2019

Hi, Bobby! I'd cover any leftovers with foil and do 350-degrees for 10 minutes, and then uncover for an additional 5 or so minutes to crisp up the crust. I hope this helps. Renee

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