Pork Pot Pie
Warm, comforting, and irresistibly hearty, Pork Pot Pie is the ultimate comfort food that's perfect for family dinners or special gatherings. This recipe features tender, succulent pieces of diced pork shoulder simmered with a medley of fresh vegetables like onions, carrots, celery, and peas, all enveloped in a velvety, thyme-scented cream sauce. The filling is nestled between flaky, golden-brown pie crusts, creating a dish that's as visually stunning as it is delicious. With a balance of savory flavors and a buttery crust, this pot pie is a crowd-pleaser that's surprisingly easy to make. Whether you opt for store-bought pie crusts or a homemade one, each slice offers a rich, satisfying bite. Ideal for a cozy evening, this timeless recipe is sure to become a go-to comfort meal.
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Recipe Information
Ingredients
- 500 grams Pork shoulder, diced
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 2 cups Chicken stock
- 0.5 cup Heavy cream
- 1 cup Frozen peas
- 1 teaspoon Fresh thyme leaves, chopped
- 2 sheets Store-bought pie crust (or homemade)
- 1 Egg, beaten
Instructions
Preheat the oven to 375°F (190°C).
Season the diced pork shoulder with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the pork and cook until browned on all sides, about 5-6 minutes. Remove the pork from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a simmer and stir until it thickens, about 3-4 minutes.
Stir in the heavy cream, frozen peas, fresh thyme, and browned pork. Let the filling simmer for 5 minutes. Adjust seasoning with additional salt and pepper if needed.
Roll out one sheet of the pie crust and fit it into a 9-inch pie dish, trimming any excess dough from the edges.
Pour the pork and vegetable filling into the pie dish, spreading it out evenly.
Place the second sheet of pie crust over the filling. Trim and crimp the edges to seal. Make a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden brown finish.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is bubbling.
Allow the pot pie to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.0 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
