Pork Pot Pie

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Prep Time: 20 minutes

Cook Time: 1 hour

Servings: 6


  • 1 box (2 pieces)
    refrigerated pie crust, softened as directed on box
  • 5 tbsp
  • 1 small
    yellow onion, diced
  • 5 tbsp
    all purpose flour
  • ½ tsp
    kosher salt
  • ½ tsp
    freshly ground black pepper
  • 1 ½ cups
    chicken broth
  • ¾ cup
  • 4 (about 2 cups)
    Good Nature® Boneless Pork Loin Chops, cooked & cut into ½" cubes
  • 2 cups
    frozen peas & carrot, thawed

Preheat oven to 425°F.

Prepare pie crusts as directed on box for using 9″ glass pie pan.

In a large saucepan over medium heat, melt butter. Add onion and cook 2 minutes, stirring frequently, until slightly translucent. Add flour, salt, and pepper; stir to combine. Slowly pour in the broth and milk, stirring frequently to prevent lumps; cook until thickened. Add cubed pork and vegetables; stir to combine.

Spoon the pork mixture into the crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Allow to cool 10 minutes before serving.

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