CREAMY PORK POTPIE
This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 570 calories, Fat 34g fat (16g saturated fat), Cholesterol 143mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 30g protein.
PORKY POT PIE WITH CHEESY DROP BISCUITS
Steps:
- For the pot pie: Sprinkle the pork with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork on all sides. Remove to a plate and set aside.
- To the Dutch oven--with the brown bits still in the pot--add the onions, garlic and oregano; cook, stirring, until fragrant, 2 to 3 minutes. Stir in the flour until completely combined into a roux. Pour in the cognac and simmer until reduced by half. Add the chicken broth and cream, and stir to combine. Add the browned pork. Bring to a simmer, partially cover the pot, and braise over medium heat until the pork is just fork tender, 1 1/2 hours. Stir in the kale, carrots and potatoes, cover, and cook over medium-low heat for another 15 minutes.
- For the biscuit topping: Preheat the oven to 400 degrees F.
- In a large bowl, whisk to combine the flour, cornmeal, baking powder and sugar. Add the milk and the egg, stirring until just combined. Stir in the Monterey Jack and the melted butter; stir until a batter consistency is reached.
- Spoon tablespoon-size balls of the batter over the pot pie until the top is fully covered with biscuit balls. Brush the tops of the biscuits with milk.
- Bake until the biscuit topping is golden and cooked through, 15 minutes.
HOMESTYLE PORK POT PIE
Homestyle Pork Pot Pie goes together quickly with the use of store-bought pie dough and leftover pork. Comfort food for all!
Provided by Renee Goerger
Categories Easy Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- On a lightly floured surface, carefully roll out one of the pie crusts. Transfer the pie crust to a prepared pie pan that has been sprayed with non-stick spray.
- **Note - To help with the transfer of the dough, roll the dough loosely onto the rolling pin and unroll it carefully over the pie pan. Press the dough into the pie pan and allow the excess to fold over the sides of the pan. Set aside.
- In a large stockpot over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes. Switch to a whisk and add the chicken stock, salt, pepper, and garlic. Whisk continually until the mixture heats and thickens (approximately 5-7 minutes).
- Using a wooden spoon, stir in the thyme, mustard, pork, minced garlic, and frozen vegetables. Cook, stirring occasionally to heat through.
- Carefully pour the pork filling into the prepared pie crust. On a lightly floured surface, roll the second pie crust out like the first one. Transfer the dough over the pork filling (on the rolling pin) and carefully unroll to cover.
- Use a paring knife to trim the excess dough away (saving some for the leaf garnish), and use a fork to press and seal the bottom and top crusts together.
- Use a paring knife to cut some steam holes into the top crust, and insert a pie bird (optional).
- Use some of the trimmed dough to cut out leaf shapes and use a little water to adhere the leaves to the top of the pie (optional).
- In a small bowl, mix the egg and 1 tablespoon water. Brush the egg wash over the top crust.
- Place the pie on a baking sheet and bake in a preheated oven for 40-45 minutes or until the crust is golden brown and the filling is heated through.
- Cool for at least 20 minutes and serve.
Nutrition Facts : ServingSize 1 grams, Calories 235 kcal, Carbohydrate 9 g, Protein 16 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 511 mg, Fiber 1 g, Sugar 1 g
PORK POT PIE
For those Red meat lovers in my life! Feel free to substitute beef steak for the meat or butternut squash for a sweet potato! I love this because it is relatively inexpensive and very easy to be super creative with flavors!
Provided by Rain_Melon
Categories Pot Pie
Time 1h20m
Yield 2 pies
Number Of Ingredients 16
Steps:
- PIE CRUST: Makes one set top/bottom.
- Mix together white wheat flour, salt, and sugar.
- Cut shortening or butter into flour. I like to leave pretty good size chunks of shortening or butter to make the pie crust more flaky.
- Add ICE COLD water a Tbsp at a time until flour/shortening pieces stick together and are ballable. ** I always add a different amount of water when doing pie crust. At most you may use a 1/4 C of water and at least you may use 1/8°C I think it depends on the moisture in the flour/sugar/salt/air as to how much you would add.**.
- Split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.
- FILLING: Fills 2 pie crusts
- Flour pork chops and cook in frying pan on med-low heat with butter. Take out, cube, and set aside.
- Cube sweet potatoes, onion, red pepper, Fresno pepper and spices into frying pan with chicken broth. Bring to boil and simmer for 15-20 minute
- Put an equal ratio of flour and butter together in a small cup (usually one tbsp to one tbsp is enough) mix into broth and veggies. This will thicken the broth to make it more like a gravy. You can use several different techniques to thicken broth.
- Add cubed pork and sour cream to frying pan.
- Simmer for a few min, then pour into pie crust. Cover with 2nd layer of crust. Bake for 50 min at 375.
BARBECUE PORK POT PIE
Original Bisquick™ mix makes a tasty, flaky crust for this easy pot pie, loaded with barbecue pork, bacon and pinto beans. Save a trip to the store and use two cups of Make-Ahead Oven-Roasted Pulled Pork in place of the shredded smoked pork.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook red onion in bacon drippings over medium heat, stirring occasionally, until tender. Add garlic; cook 30 seconds. Stir in pork, beans, barbecue sauce and crumbled bacon. Spoon mixture into baking dish.
- In medium bowl, stir together Bisquick mix, egg and milk until smooth. Fold in 1/2 cup of the cheese and the green onions. Pour over pork mixture.
- Bake uncovered 15 minutes. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes longer or until toothpick inserted in topping comes out clean and cheese is melted. Sprinkle with additional chopped green onions, if desired.
Nutrition Facts : Calories 560, Carbohydrate 54 g, Fat 1, Fiber 4 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1290 mg
MOM'S SAVORY PORK POT PIE
This is my mom's pork pot pie, which I haven't had in a long time. It is not creamy like most pot pies but rather rich, meaty, and juicy. Always better the next day, if it can last that long. You might want to make two for that very reason. All measurements are approximate.
Provided by Ransomed by Fire
Categories Savory Pies
Time 1h30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 370°F.
- Cook bite size potato pieces in a small amount of water until almost tender.
- Add vegetables and chunks of pork and heat through.
- Drain most of the water.
- Add onion, Ramen noodle seasoning packet, salt, pepper, garlic to taste.
- Pour mixture into crust and top with crust.
- Cut 3-4 slits in top crust.
- Bake for 1 hour or until crust is well browned.
Nutrition Facts : Calories 193.1, Fat 7.1, SaturatedFat 2.3, Sodium 221.4, Carbohydrate 28.8, Fiber 3.5, Sugar 3.2, Protein 3.9
INDIVIDUAL PORK POTPIES
Single-serving potpies are ideal for a buffet because they are easy to eat; their glossy, golden puff pastry tops are cut into snowflake and wreath patterns, which hide a delicious filling of pork and winter vegetables that have been braised in white wine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12 as part of a buffet
Number Of Ingredients 22
Steps:
- Make the stew: Season pork with 2 teaspoons salt and 1/2 teaspoon pepper. Heat a large, heavy pot over high heat for 1 minute. Add 2 tablespoons oil. Working in batches, brown pork on all sides, 3 to 4 minutes total per batch. Using a slotted spoon, transfer pork to a large bowl. (Reduce heat slightly if bottom of pot is getting too dark; you want browned, not burned, bits for flavoring the stew. Either wipe out pot or deglaze with water, bringing it to a boil and scraping up burned bits. Pour off liquid, add more oil, and proceed.)
- Add carrot, celery, and onion to drippings in pot. Add 1/4 cup wine, and stir, scraping up any browned bits from bottom, until wine is evaporated. Cook for 3 minutes more, then add remaining 2 1/4 cups wine. Cook, stirring often, until reduced by half, 6 to 8 minutes. Whisk caraway seeds, mustard, flour, and 1/2 cup stock in a small bowl, then whisk into pot. Bring to a boil, and cook, stirring often, for 30 seconds.
- Stir in remaining 3 1/2 cups stock. Add pork, thyme sprigs, bay leaf, and 1/2 teaspoon salt, and bring to a boil. Reduce heat to a simmer, and cook, partially covered, until pork is fork-tender, about 1 hour and 30 minutes.
- Finish the pies: Preheat oven to 375 degrees. On a lightly floured surface, working with 1 sheet of puff pastry at a time, roll out each to 1/8 inch thickness. Using a 3 1/2-inch fluted round cutter, cut out 12 circles, and arrange on a parchment-lined baking sheet. Cut out shapes from center of each round using a 1-inch snowflake cutter if desired. (Alternatively, make a wreath: Using a 1 1/2-inch leaf cutter, cut leaves from dough. Brush with egg, and form into wreath shapes about 3 1/2 inches in diameter, using 10 leaves per wreath. Save 1 leaf to place in center.) Brush with egg, then freeze until firm, about 15 minutes. Bake puff pastry rounds until golden brown, about 15 minutes.
- Meanwhile, add remaining vegetables to pork mixture, and bring to a boil. Reduce heat to a simmer, and cook until vegetables are just tender, 15 to 18 minutes. Season with salt and pepper, and stir in parsley and thyme. Divide among twelve 7-ounce ramekins. Place on a rimmed baking sheet.
- Place 1 puff pastry round on each ramekin. Bake, rotating sheet halfway through, until pastry is golden brown and juices are bubbling, 20 to 25 minutes more. Let stand for 15 minutes before serving.
PORK TAMALE POTPIE WITH CORN BREAD CRUST
Steps:
- Make the pork mixture
- In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato paste, the corn, the cumin, the allspice, the chili powder, the Worcestershire sauce, 1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled.
- Make the topping
- Into a bowl sift together the flour, the cornmeal, the sugar, and the baking powder, add the butter, the milk, and the egg, and stir the batter until it is just combined. Stir in the Monterey Jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole.
- Bake the potpie in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 350°F., and bake the potpie for 30 minutes more.
More about "pork potpie recipes"
PORK POT PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (48)Total Time 1 hr 15 minsCategory Dinner, Entree, PieCalories 1428 per serving
PORK POT PIE RECIPE EASY AND TASTY | WEARY CHEF
From wearychef.com
Category CasserolesTotal Time 8 hrs
LEFTOVER PORK ROAST POT PIE - LITTLE SPROUTS LEARNING
From littlesproutslearning.co
TRADITIONAL HAND-RAISED PORK PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORK POTPIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
PORK PIE RECIPE, GRANDMA'S EASY 7 INGREDIENT TOURTIERE
From howtothisandthat.com
PORK POT PIE – THE NOSEY CHEF
From noseychef.com
TANGY PULLED PORK POT PIE - PORTLANDIA PIE LADY
From portlandiapielady.com
EASY PORK POT PIE - YOUTUBE
From youtube.com
HOMESTYLE PORK POT PIE RECIPES - CYRUS RAMSEY
From cyrusramsey.com
MAKE IT MARCH IMPOSSIBLY EASY PORK POTPIE - YOUTUBE
From youtube.com
PORK POT PIE WITH PUFF PASTRY TOPPING - CUPCAKE PROJECT
From cupcakeproject.com
THESE GROUND PORK RECIPES ARE PACKED WITH FLAVOR - BETTER HOMES …
From bhg.com
SLOW COOKER PORK POT PIE - DAD WHATS 4 DINNER
From dadwhats4dinner.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love