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:
- 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 that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Google appreciates ratings on recipes and, in turn, will show my recipes to more people. Thank you!!
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
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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!!