Are you craving a hearty, flavorful meal that’s both comforting and surprisingly easy to make? Look no further than this delicious pork pot pie recipe! This isn't your grandma's pot pie (though she'd probably love it too!). We've taken this classic comfort food and given it a fresh, flavorful twist, perfect for a cozy weeknight dinner or a special weekend gathering. Get ready to impress your family and friends with this homemade cooking masterpiece!
Ingredients:
This recipe yields approximately 6 servings.
For the Pork Filling:
- 1 lb boneless pork shoulder, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
For the Crust:
- 1 box (14.1 oz) refrigerated pie crusts (or your favorite homemade recipe!)
- 1 egg, beaten (for egg wash)
Instructions:
Get started with the pork filling:
- Season the pork cubes generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Brown the pork cubes on all sides. Remove the pork from the skillet and set aside.
- Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
- Stir in the heavy cream, thyme, and rosemary. Season with salt and pepper to taste.
- Return the pork to the skillet and cook until heated through.
Assemble and bake the pot pie:
- Preheat your oven to 400°F (200°C).
- Pour the pork filling into a 9-inch pie dish.
- Carefully lay one pie crust over the filling. Crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a beautiful golden-brown finish.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for a few minutes before slicing and serving.
Tips and Variations:
- For a richer flavor, use bone-in pork shoulder.
- Feel free to add other vegetables to the filling, such as mushrooms, peas, or potatoes.
- If you're short on time, use store-bought pie crust.
- For a vegetarian option, substitute the pork with firm tofu or vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: Approximately 25-30g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 20-25g
This easy pork pot pie recipe is a perfect example of delicious dishes that are surprisingly quick to make. It's a healthy meal option packed with protein and vegetables, making it a great choice for a satisfying and easy dinner. Enjoy this comforting and flavorful homemade meal! We hope you enjoy this recipe as much as we do! Remember to share your culinary creations with us!