Cookbook:Pork Pot Pie

Cookbook | Ingredients | Recipes

| Meat Recipes

Ingredients

• 2 Pillsbury pie crusts
• ⅓ cup margarine (or butter)
• ⅓ cup onion, chopped
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1½ cups pork broth
• ⅔ cup milk
• 3 cups pork, cooked
• 1 cup frozen corn, thawed
• 1 cup frozen peas, thawed

Procedure

1. Heat oven to 425°F.
2. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
3. In a medium saucepan, melt margarine over medium heat.
4. Add onion; cook 2 minutes or until tender.
5. Stir in flour, salt, and pepper until well-blended.
6. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
7. Add pork, corn, and peas; remove from heat.
8. Spoon pork mixture into crust-lined pan.
9. Top with second crust and flute; cut three slits on top.
10. Bake for 30 to 40 minutes or until crust is golden-brown.
11. Let stand 5 minutes before serving.