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A whole Pork Pot Pie with a slice taken out and a pie bird in the center.
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4.47 from 28 votes

Homestyle Pork Pot Pie

Homestyle Pork Pot Pie goes together quickly with the use of store-bought pie dough and leftover pork. Comfort food for all! 
Prep Time10 mins
Cook Time1 hr
cooling time20 mins
Total Time1 hr 30 mins
Course: Easy Main Course
Cuisine: American Comfort Food
Servings: 8
Calories: 235kcal


  • 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
  • cups frozen mixed vegetables thawed
  • 1 large egg
  • 1 tablespoon water


  • 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.



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


Serving: 1grams | Calories: 235kcal | Carbohydrates: 9g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 511mg | Fiber: 1g | Sugar: 1g