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.
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…but don’t count on it. LOL
PORK POT PIE {PRINT THIS RECIPE}
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.
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?
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.
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!
Welcome to my Kudos Kitchen.
Such a delicious way to use up leftovers! And that pie bird is so cute!!
This looks hearty and delicious. I've never made pot pie
I love easy comfort food, perfect for busy weeknights!
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'. 🙂
I've never made pot pie with pork before! This is a great idea! Awesome comfort food.
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!
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.
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.
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)!
Cooking for just two definitely can be difficult…. but I would not mind having leftovers of that wonderful pie. Enjoy!
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!
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.
Yum. I've been craving pot pie lately and I don't think I've ever tried one with pork before.e
We love chicken pot pie so I bet we'd love this Pork Pot Pie too! Love the little black bird in the pie!