Savory Pork and Vegetable Pie

Name: Savory Pork and Vegetable Pie
Total time: 3900 s
Yield: 6 servings
Ingredients: 1 1/2 pounds pork shoulder cubes cut into 3/4-inch pieces; 3 tablespoons butter; 1 cup chicken broth; 1/2 teaspoon dried thyme leaves; 1/4 teaspoon rosemary; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup carrots sliced; 1/2 cup green onions thinly sliced; 1 cup peas frozen, unthawed; 1/4 cup flour; 1 cup half & half; 15 ounces refrigerated piecrusts

Pork

13Ingredients

640Calories

65Minutes

Description

This humble pot pie becomes a beauty when its savory aroma tempts a hungry family to the table. You could even used leftover pork roast. A meal in itself, it calls only for a fresh salad on the side—try a green salad tossed with sliced seedless red grapes and crumbled blue cheese.

Ingredients

servings:

1 1/2 pounds pork shoulder (cubes cut into 3/4-inch pieces)
3 tablespoons butter
1 cup chicken broth
1/2 teaspoon dried thyme leaves
1/4 teaspoon rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup carrots (sliced)
1/2 cup green onions (thinly sliced)
1 cup peas (frozen, unthawed)
1/4 cup flour
1 cup half & half
15 ounces refrigerated piecrusts

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Directions

1Heat oven to 425 degree F.
2Melt butter in large skillet. Brown pork cubes over medium-high heat. Stir in chicken broth and seasonings; simmer 10 minutes. Stir in carrots and onions; simmer 10 minutes. Stir in peas. In small bowl, combine flour and half & half; beat until smooth. Gradually stir into skillet; cook and stir until thickened.
3Follow pie crust package directions for 2-crust pie, filling with pork mixture. Bake for 35-40 minutes or until golden brown.

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