Pork Pot Pie with Peppered Corn Bread Crust
Savor the comfort of a hearty, homemade *Pork Pot Pie with Peppered Corn Bread Crust*, a recipe that transforms classic pot pie into a soul-warming delight. Tender, savory chunks of pork shoulder are simmered with a medley of vegetables, creamy broth, and fragrant thyme to create a filling that’s rich and satisfying. The crowning touch is a golden cornbread crust infused with a hint of black pepper for a subtle kick, creating a perfect blend of textures and flavors. This all-in-one dish is ideal for cozy family dinners or entertaining guests, offering rustic charm with a Southern flair. Ready in just over an hour, it’s a show-stopping combination of traditional comfort food and indulgent flair that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Boneless pork shoulder, cut into 1-inch cubes
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 0.5 cups Heavy cream
- 1 cup Frozen peas
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.75 cup Cornmeal
- 0.75 cup All-purpose flour (for crust)
- 1 tablespoon Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt (for crust)
- 1 teaspoon Ground black pepper (for crust)
- 0.75 cup Buttermilk
- 1 Egg, beaten
- 2 tablespoons Unsalted butter, melted
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the cubed pork and brown on all sides, about 5-7 minutes. Remove the pork and set aside.
In the same skillet, add the diced onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
Sprinkle the vegetables with 3 tablespoons of flour and stir to coat evenly. Gradually add the chicken broth, stirring constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
Stir in the heavy cream, browned pork, frozen peas, dried thyme, salt, and black pepper. Simmer for 5 minutes to combine flavors, then remove from heat. Pour the pork mixture into a 9-inch pie dish or similar baking dish.
In a medium mixing bowl, combine cornmeal, 0.75 cups of all-purpose flour (for the crust), granulated sugar, baking powder, baking soda, salt (for crust), and ground black pepper (for crust).
In a separate small bowl, whisk together buttermilk, beaten egg, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined.
Spoon the cornbread batter over the pork filling, spreading it evenly to cover the entire top.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the cornbread crust is golden brown and cooked through.
Remove from the oven and let the pot pie cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.9 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 715 mg | 15% | |
*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.
