A pot pie version that won first place at the Arizona State Fair for Robin Griner of Phoenix
- 1 1/2 pounds boneless pork chops (cut into 1-inch cubes)
- 15 ounces piecrusts (refrigerated ready-to-bake)
- 1 tablespoon vegetable oil
- 1 green bell pepper (seeded and cut into 1-inch pieces)
- 1 red bell pepper (seeded and cut into 1-inch pieces)
- 2 tablespoons flour
- 10 3/4 ounces cream of mushroom soup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup cheese (Mexican blend four, shredded, 2 oz.)
- Heat oven to 375 degrees F.
- Unroll one piecrust and place in 9-inch deep-dish pie pan; refrigerate while preparing pork mixture.
- Add oil to large skillet. Cook pork and peppers over medium heat until pork is cooked, about 12 minutes, stirring frequently. Drain pork and peppers and return to heat. Sprinkle evenly with flour; add soup, salt and pepper. Mix thoroughly, remove from heat and add cheese. Spoon pork mixture into chilled piecrust and top with the remaining piecrust and seal edges. Bake 40 to 45 minutes or until golden brown. Place on wire rack and cool 15 minutes before serving.