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.

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?

**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. 

The ingredient list;

• 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

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 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.

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?

For additional pot pie recipes, please click on the following titles;

• Vegetarian Pot Pie from Life’s Currents
• Chicken Pot Pie from Rant’s from My Crazy Kitchen
• Pizza Pot Pie from (yours truly) Kudos Kitchen

The printable recipe card;

Below is the printable recipe card for today’s Homestyle Pork Pot Pie. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

5 from 2 votes

Print

Homestyle Pork Pot Pie

Prep Time

10 mins

Cook Time

1 hr

cooling time

20 mins

Total Time

1 hr 10 mins

 

Homestyle Pork Pot Pie goes together quickly with the use of store-bought pie dough and leftover pork. Comfort food for all! 

Course: Easy Main Course, leftovers, pot pie

Cuisine: American Comfort Food

Keyword: pork pot pie, pot pie

Servings: 8

Calories: 235 kcal

Renee - Kudos Kitchen: Renée

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
• 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

US Customary - Metric

Instructions

1. Preheat oven to 375 degrees.

2. 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.

3. 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).

4. Using a wooden spoon, stir in the thyme, mustard, pork, and frozen vegetables. Cook, stirring occasionally to heat through.
5. 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.
6. 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. 

7. Use a paring knife to cut some steam holes into the top crust, and insert a pie bird (optional).

8. 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).

9. In a small bowl, mix the egg and 1 tablespoon water. Brush the egg wash over the top crust. 

10. 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.

11. Cool for at least 20 minutes and serve.

Recipe Notes

Tools and equipment;

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

Nutrition Facts

Homestyle Pork Pot Pie

Amount Per Serving (1 g)

Calories 235 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 6g 30%

Cholesterol 85mg 28%

Sodium 511mg 21%

Potassium 319mg 9%

Total Carbohydrates 9g 3%

Dietary Fiber 1g 4%

Sugars 1g

Protein 16g 32%

Vitamin A 38.8%

Vitamin C 4.8%

Calcium 2.7%

Iron 9.3%

* Percent Daily Values are based on a 2000 calorie diet.

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

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.

Should you have any questions regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

Until we eat again, I hope you have a delicious day!