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.
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.
Jump to:
- The ingredient list:
- Kitchen tools and equipment needed:
- How is pork pot pie different from chicken pot pie?
- Can I substitute cooked chicken meat for the pork in this recipe?
- What if I don't have a pie bird?
- The easy instructions:
- Can pork pot pie be made in advance and frozen?
- How long will it keep in the refrigerator after it has been baked?
- Can Pork Pot Pie be baked from frozen?
- Hard to believe:
- Additional pot pie recipes:
- Printable Recipe Card
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:
- large skillet or saucepan
- measuring cups and spoons
- rolling pin
- deep dish pie plate
- wooden spoon or spatula
- baking sheet
- parchment paper
- pie bird (optional)
- whisk
- pie server
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.
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.
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.
Hard to believe:
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?
Additional pot pie recipes:
- Vegetarian Pot Pie from Life's Currents
- Chicken Pot Pie from Rant's from My Crazy Kitchen
- Pizza Pot Pie (pictured below) from (yours truly) Kudos Kitchen
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.
When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!
Printable Recipe Card
Homestyle Pork Pot Pie
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
- 1½ 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
Nutrition
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!
Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, AND YOUTUBE.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Until we eat again, I hope you have a delicious day!!
Mary Hansen says
Instead of the stock I used the delicious gravy I had left over, just thickened it a bit more.
Renée says
That's awesome, Mary. I'm glad you were able to use what you already had on hand.
So glad you enjoyed the recipe. Thanks for the 5-star rating. I appreciate it!
Take good care,
Renee
Peter says
This festive season my wife and l wanted to try something new for our Christmas eve meal. I spotted this on your site. Pork pie.
I love pork pies being from the UK, but this is not your Melton Mowbray type.
In my little seaside town l can buy pork pies but they list so many E numbers.
Not for me.
I made the pastry and my wife cooked the pork.
What a dish, wonderful, just perfect for Christmas eve and the following days cold.
My wife is Asian and loved it, I have not seen her eat so much western food.
Well done Renee.
Renée says
What a wonderful comment and review, Peter. I can't thank you enough.
I am thrilled that you and your wife enjoyed this pork pie so much, even though it may not have been what you were expecting.
I love that it was a happy surprise.
Thanks for your kindness.
Take good care,
Renee
Sheila says
I love your comments above to the question “how is it different than chicken”..hahaha!
We love love this recipe and have made it several times…both with chicken and pork.
Renée says
LOL! Yeah, sometimes I think I'm funny. HaHa.
I'm so thrilled you enjoy this recipe, Sheila. Both with pork AND chicken 😉
Thanks so much for letting me know.
Have a great day!
xo
Renee
ben says
Pity theres such annoying popups on site - went elsewhere
Renée says
Thank you for your feedback, Ben. I will be taking it into consideration going forward.
Renee
Melanie says
Recipe looks good, but I LOVE that you used a pie bird! I have 3 vintage ones! So under appreciated!
Renée says
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 says
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 says
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 says
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 says
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 says
What temp do you recommend for reheating leftovers?
Don Bruya says
Hi Renee. I will be trying this recipe as pot pies are so enjoyed by my wife and I. A couple of questions tho. Why the mustard? I've never cooked with mustard and would think that it would overpower the other ingredients because pork has such a mellow flavor. (does that make sense?)
Also, what significance is the bird? I've never seen one used. Does it whistle when the pie is done?
Thanks for sharing your recipes!!!!!!
Renée says
Hi, Don!
Great questions.
The pie bird is only for the cuteness factor. He (sadly) does not whistle. I had had him in my kitchen drawer for several years and had never used him. I thought it was high time. He is supposed to be there for steam ventilation, but I don't think I used him properly, hence the decoration part. LOL
As far as the mustard. I love mustard and which is why I added it. If you're worried that it may be too overpowering, by all means, leave it out (or cut back on the amount). Personally, I don't feel like it didn't work. Since it's Dijon and not yellow mustard, the flavor is much milder. At least to me.
I hope you find these answers helpful.
I appreciate you stopping by to chat, and for visiting my site.
Please enjoy the pork pot pie...with the mustard, or without!
Have a delicious day!
Renee
Alan Audley says
moorish
Gail says
Not sure how much and what garlic (fresh or powder) to use (not listed in ingredients) only instructions-I used about equivilent of 2 minced cloves-great with that amount
Renée says
You have a great cooking instinct, Gail! Great call on the amount of garlic. Sorry for my error. I’ll fix it right away. Thanks for bringing it to my attention and glad you liked the recipe! Renee
Gwen Thring says
My will-eat-it-but-doesn't-love-pork son said he'd happily eat this 2 nights in a row. My super critical son commented that it was nicely seasoned. I didn't have any frozen veg so added an onion in with the butter. I can't use Dijon mustard as one son is allergic to it so used seeded mustard with a bit of mustard powder. Super yummy! The amount of pork I had left over made 1 large and 4 single serve pies. I tend to freeze my pies once they're cooked so when needed I'll just reheat them.
Renée says
I LOVE this comment, Gwen! I'm so happy this was a family pleaser and I love how you adapted the recipe to fit what you had on hand, and what your family prefers. Kudos to you for making this recipe your own! I wish I could taste your pies! Great that you had enough leftover pork to make minis and now have them on hand in the freezer! WIN!!
Have a great day and thanks for taking the time to comment!
Renee
Noelle says
I can not wait to try! I love pork and pot pie, but have never combined them.
Julia says
This was a hit! The whole family loved it!! Cooking times were spot on. Thank you for the easy recipe!
Marie says
Do you have any idea how much the baking time should be adjusted to make this into individual pot pies rather than one large one. A different way to adjust to cooking for two. I am still trying to adjust to cooking for two after cooking for a family of seven.
Renée says
Hi, Marie!
Not having done it, I'm not 100% sure.
All I can suggest is that you keep an eye on it in the oven and once the crust is golden, and the filling is bubbly, they're ready.
I would think the cooking time would be cut down by at least 15 minutes.
I hope this helps.
Renee
Krissy Allori says
Your pie bird is so cute! And this recipe looks so delicious! I cannot wait to try it!
Renée says
Thank you, Krissy! I know you'll enjoy this recipe!
Jennifer Banz says
I truly love a pot pie of any kind! Can't wait to try! Thanks for sharing!
Renée says
My pleasure. Thank you, Jennifer!
Angie Barrett says
We love chicken pot pie so I bet we'd love this Pork Pot Pie too! Love the little black bird in the pie!
Lauren says
Yum. I've been craving pot pie lately and I don't think I've ever tried one with pork before.e
Kim Bee says
Oh man, since my son moved out a few years ago I just can't adjust. Then my daughter was away for 4 months and I've never had so many leftovers in my life. Definitely takes some getting used to. I have a tendency to cook like I'm feeding an army.
I love pot pies. My gramma used to make one like this that I loved so very much. Digging the bird. I keep eyeing them when I'm shopping. I need to pick one up.
Nutmeg Nanny says
I have never had kids and I still have trouble cooking for two...haha. I always make food with plenty of leftovers because leftovers are my favorite breakfast. This pot pie sounds delicious and I love that you used pork!
Melissa Bailey says
Cooking for just two definitely can be difficult.... but I would not mind having leftovers of that wonderful pie. Enjoy!
Heather Schmitt-Gonzalez says
I love a pot pie in any form, but pork is one I've not tried. I'd happily take one of those extra servings off your hands. I have the same pie bird (and it'll be in a post this Friday)!
Jennifer says
My family really felt I had gone all out making this and lots of kudos this recipe was amazing. I will be adapting for other leftover meat dishes I have. I used stone ground mustard in ours as that’s what I had and the flavor was great!! I even did the leaf cutouts on top and my husband and teenage son came home and felt very special. With both WOWs to say. Thank you! I was a dinner hero tonight
Renée says
This is great to hear, Jennifer. Thanks for letting me know and enjoy those other leftover meat dishes.
Renee
Lana | Never Enough Thyme says
I grew up learning to cook for a family of five. Cooking for two these days is sometimes a challenge! We seem to have lots of leftovers 🙂 Love your pot pie. I've made hundreds, but am sure I've never made one with pork. Sounds really delicious.
Erin Dee says
What a great use of leftovers! I've only ever cooked for two. I just freeze everything (though I imagine this wouldn't freeze well!) This really looks SO good. Love the pie bird, too!
Renee Goerger says
Thanks for your comment, Erin. However, I do think this would freeze well (although I've not tried it). The key would be to freeze it before baking then baking it from frozen.
Ashley @ Wishes and Dishes says
I've never made pot pie with pork before! This is a great idea! Awesome comfort food.
Ginny McMeans says
Love that this uses preprepared pie crust. It makes things so much easier. Yes, it is hard to make food for two. That is why I have learned to become the 'queen of the freezer'. 🙂
The Food Hunter says
This looks hearty and delicious. I've never made pot pie
lauren kelly says
I love easy comfort food, perfect for busy weeknights!
Martha @ A Family Feast says
Such a delicious way to use up leftovers! And that pie bird is so cute!!