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.
- 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
- 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.