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    Home » Main Course Recipes » Pork and Ham Recipes

    Published: Aug 3, 2020 · Modified: Jan 20, 2023 by Renée · This post may contain affiliate links · 46 Comments

    Homestyle Pork Pot Pie

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

    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.

    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

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    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:

    • 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.

    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.

    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?

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

    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.

    A slice of Pizza Pie on a white plate with a fork.

    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

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

    Homestyle Pork Pot Pie

    Renee Goerger
    Homestyle Pork Pot Pie goes together quickly with the use of store-bought pie dough and leftover pork. Comfort food for all! 
    4.54 from 32 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    cooling time 20 minutes mins
    Total Time 1 hour hr 30 minutes 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
    • 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

    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
    Tried this recipe?Let us know how it was!

    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.
    A baking sheet and napkin loaded with Butterscotch Ritz Cookies with a glass of milk in the background.

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    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!!

    Custom Renee Signature

     

    More Pork and Ham Recipes

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      Ham and Cheese Eggrolls
    • Pretty Ham and Cheese Puff Pastry Appetizer Cups topped with dill on a pretty silver platter.
      Ham and Cheese Puff Pastry Appetizer Cups
    • A Chicken Cordon Bleu Salad on a platter with cheese and meat.
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    • A Ham and Cheese Tater Tot Breakfast Bake in a silver skillet.
      Ham and Cheese Tater Tot Breakfast Bake

    Reader Interactions

    Comments

    1. Mary Hansen says

      April 03, 2022 at 10:46 pm

      5 stars
      Instead of the stock I used the delicious gravy I had left over, just thickened it a bit more.

      Reply
      • Renée says

        April 04, 2022 at 7:36 am

        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

        Reply
    2. Peter says

      November 11, 2021 at 4:31 am

      5 stars
      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.

      Reply
      • Renée says

        November 11, 2021 at 6:54 am

        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

        Reply
    3. Sheila says

      October 26, 2021 at 7:22 am

      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.

      Reply
      • Renée says

        October 26, 2021 at 7:35 am

        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

        Reply
    4. ben says

      March 10, 2021 at 6:33 am

      Pity theres such annoying popups on site - went elsewhere

      Reply
      • Renée says

        March 10, 2021 at 11:30 am

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

        Reply
    5. Melanie says

      February 09, 2021 at 3:57 pm

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

      Reply
      • Renée says

        February 10, 2021 at 6:43 am

        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

        Reply
    6. Jeannie Markech says

      October 19, 2020 at 6:56 pm

      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!

      Reply
      • Renée says

        October 19, 2020 at 10:00 pm

        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

        Reply
    7. Simone says

      August 03, 2020 at 2:30 am

      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.

      Reply
      • Renée says

        August 03, 2020 at 6:28 am

        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

        Reply
    8. Bobby says

      November 05, 2019 at 1:11 pm

      5 stars
      What temp do you recommend for reheating leftovers?

      Reply
    9. Don Bruya says

      August 29, 2019 at 8:24 am

      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!!!!!!

      Reply
      • Renée says

        August 29, 2019 at 9:05 am

        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

        Reply
    10. Alan Audley says

      August 07, 2019 at 3:10 am

      5 stars
      moorish

      Reply
    11. Gail says

      April 25, 2019 at 4:49 pm

      5 stars
      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

      Reply
      • Renée says

        April 25, 2019 at 4:58 pm

        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

        Reply
    12. Gwen Thring says

      April 15, 2019 at 5:21 am

      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.

      Reply
      • Renée says

        April 15, 2019 at 7:59 am

        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

        Reply
    13. Noelle says

      January 22, 2019 at 12:32 pm

      5 stars
      I can not wait to try! I love pork and pot pie, but have never combined them.

      Reply
    14. Julia says

      January 22, 2019 at 12:13 pm

      5 stars
      This was a hit! The whole family loved it!! Cooking times were spot on. Thank you for the easy recipe!

      Reply
    15. Marie says

      January 16, 2019 at 8:25 am

      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.

      Reply
      • Renée says

        January 16, 2019 at 9:56 am

        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

        Reply
    16. Krissy Allori says

      December 17, 2018 at 12:39 am

      5 stars
      Your pie bird is so cute! And this recipe looks so delicious! I cannot wait to try it!

      Reply
      • Renée says

        December 17, 2018 at 12:20 pm

        Thank you, Krissy! I know you'll enjoy this recipe!

        Reply
    17. Jennifer Banz says

      December 16, 2018 at 7:44 pm

      5 stars
      I truly love a pot pie of any kind! Can't wait to try! Thanks for sharing!

      Reply
      • Renée says

        December 17, 2018 at 12:21 pm

        My pleasure. Thank you, Jennifer!

        Reply
    18. Angie Barrett says

      October 08, 2015 at 12:39 pm

      We love chicken pot pie so I bet we'd love this Pork Pot Pie too! Love the little black bird in the pie!

      Reply
    19. Lauren says

      September 26, 2015 at 4:38 pm

      Yum. I've been craving pot pie lately and I don't think I've ever tried one with pork before.e

      Reply
    20. Kim Bee says

      September 26, 2015 at 2:34 am

      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.

      Reply
    21. Nutmeg Nanny says

      September 24, 2015 at 12:33 pm

      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!

      Reply
    22. Melissa Bailey says

      September 24, 2015 at 10:17 am

      Cooking for just two definitely can be difficult.... but I would not mind having leftovers of that wonderful pie. Enjoy!

      Reply
    23. Heather Schmitt-Gonzalez says

      September 23, 2015 at 11:49 pm

      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)!

      Reply
      • Jennifer says

        September 26, 2019 at 8:07 pm

        5 stars
        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

        Reply
        • Renée says

          September 27, 2019 at 11:42 am

          This is great to hear, Jennifer. Thanks for letting me know and enjoy those other leftover meat dishes.
          Renee

          Reply
    24. Lana | Never Enough Thyme says

      September 23, 2015 at 9:19 pm

      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.

      Reply
    25. Erin Dee says

      September 23, 2015 at 4:06 pm

      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!

      Reply
      • Renee Goerger says

        September 23, 2015 at 4:52 pm

        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.

        Reply
    26. Ashley @ Wishes and Dishes says

      September 23, 2015 at 5:38 am

      I've never made pot pie with pork before! This is a great idea! Awesome comfort food.

      Reply
    27. Ginny McMeans says

      September 23, 2015 at 3:15 am

      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'. 🙂

      Reply
    28. The Food Hunter says

      September 22, 2015 at 7:38 pm

      This looks hearty and delicious. I've never made pot pie

      Reply
    29. lauren kelly says

      September 22, 2015 at 8:36 pm

      I love easy comfort food, perfect for busy weeknights!

      Reply
    30. Martha @ A Family Feast says

      September 22, 2015 at 1:42 pm

      Such a delicious way to use up leftovers! And that pie bird is so cute!!

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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