RCI-BR.006.0038.001

Pork Pot Pie

Name: Pork Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 unit 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)

Pork Pot Pie from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

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

Method

Heat oven to 425°F.

Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.

In a medium saucepan, melt margarine over medium heat.

Add onion; cook 2 minutes or until tender.

Stir in flour, salt, and pepper until well-blended.

Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.

Add pork, corn, and peas; remove from heat.

Spoon pork mixture into crust-lined pan.

Top with second crust and flute; cut three slits on top.

Bake for 30 to 40 minutes or until crust is golden-brown.

Let stand 5 minutes before serving.

Pork Pot Pie

Ingredients

Method

What Makes This Variant Distinct