Savory Pork and Vegetable Pie

Pork
Savory Pork and Vegetable Pie
0
13
640
65

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

  • 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

Directions

  1. 1Heat oven to 425 degree F.
  2. 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.
  3. 3Follow pie crust package directions for 2-crust pie, filling with pork mixture. Bake for 35-40 minutes or until golden brown.
Discover more recipes from Pork

NutritionView more

640Calories
Sodium23%DV560mg
Fat57%DV37g
Protein57%DV29g
Carbs16%DV48g
Fiber16%DV4g

PER SERVING *

Calories640Calories from Fat330
% DAILY VALUE*
Total Fat37g57%
Saturated Fat16g80%
Trans Fat
Cholesterol105mg35%
Sodium560mg23%
Potassium670mg19%
Protein29g57%
Calories from Fat330
% DAILY VALUE*
Total Carbohydrate48g16%
Dietary Fiber4g16%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.