Biscuit Topped Pork Pie

Name: Biscuit Topped Pork Pie
Total time: 4800 s
Yield: 5 servings
Ingredients: 4 boneless pork chops cut into 3/4-inch cubes; 1 teaspoon olive oil; 23 ounces cooking sauce creamy mushroom; 16 ounces frozen peas potatoes, carrots,, New England blend; 14 1/2 ounces chicken broth; 4 ounces sliced mushrooms drained; 1 1/2 teaspoons dried oregano; 1/4 teaspoon ground black pepper; 10 4/5 ounces refrigerated biscuits 5 large

Pork

9Ingredients

250Calories

80Minutes

Description

Using convenience ingredients—prepared sauce, frozen vegetables, refrigerated biscuits, canned mushrooms-- gets this hearty pie to the table in a hurry. Serve with sliced orange and lettuce salad tossed with mustard vinaigrette.

Ingredients

servings:

4 boneless pork chops (cut into 3/4-inch cubes)
1 teaspoon olive oil
23 ounces cooking sauce (creamy mushroom)
16 ounces frozen peas (potatoes, carrots,, New England blend)
14 1/2 ounces chicken broth
4 ounces sliced mushrooms (drained)
1 1/2 teaspoons dried oregano
1/4 teaspoon ground black pepper
10 4/5 ounces refrigerated biscuits (5 large)

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Directions

1Heat oven to 350 degrees F. In large nonstick skillet brown pork cubes in oil over medium-high heat, 2-3 minutes. Transfer pork to a 5-quart casserole; stir mushroom cooking sauce, frozen vegetables, chicken broth, mushrooms, oregano and pepper. Cover and bake for 45-50 minutes, or until vegetables are tender. Remove from oven; uncover and arrange biscuits atop. Return to oven and bake, uncovered, for 12-15 minutes, until biscuits are golden.

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