RCI-SP.004.0039.001
Biscuit-topped Pork Pie
Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe : 5
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- boneless pork chops4 unitcut into ¾-inch cubes
- 1 teaspoon
- x 23-ounce jar creamy mushroom cooking sauce for chicken1 unit
- x 16-ounce package frozen peas1 unitpotatoes, carrots (New England blend)
- 1 unit
- 1 unit
- 1½ teaspoons
- ¼ teaspoon
- x 10.8-ounce package (5) refrigerated large biscuits1 unit
Method
1
Heat olive oil in a large skillet over medium-high heat. Add cubed pork and cook until browned on all sides, approximately 5-7 minutes.
2
Stir in the creamy mushroom cooking sauce, chicken broth, frozen peas with carrots and potatoes, drained sliced mushrooms, dried oregano, and ground black pepper. Mix until well combined.
2 minutes
3
Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, to allow flavors to meld and sauce to slightly thicken.
10 minutes
4
Transfer the pork and vegetable mixture to a 9-inch round or square baking dish, spreading it evenly.
5
Preheat the oven to 400°F (200°C).
6
Arrange the 5 refrigerated large biscuits on top of the pork mixture, spacing them evenly across the surface.
7
Bake for 15-18 minutes until the biscuits are golden brown and cooked through.
16 minutes
8
Remove from the oven and let stand for 2-3 minutes before serving to allow the filling to set slightly.