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.
- Heat oven to 425 degree F.
- Melt 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.
- Follow pie crust package directions for 2-crust pie, filling with pork mixture. Bake for 35-40 minutes or until golden brown.