This humble pot pie becomes
a beauty when its savory aroma tempts a hungry family to the
table. 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.
Savory Pork
and Vegetable Pie
- 1 1/2-pounds pork shoulder
cubes, cut into 3/4-inch pieces
3 tablespoons butter
1 cup chicken broth
1/2 teaspoon thyme leaves
1/4 teaspoon rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup sliced carrots
1/2 cup thinly sliced green onion
1 cup frozen peas, unthawed
1/4 cup flour
1 cup half-and-half
1 package (15-ounces) refrigerated ready-to-bake pie crusts
- 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-and-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 at 425 degrees F.
for 35 to 40 minutes or until golden brown.
Serves 6.
Nutrition Facts
Calories 640 calories
Protein 38 grams
Fat 38 grams
Sodium 930 milligrams
Cholesterol 130 milligrams
Saturated Fat 17 grams
Carbohydrates 44 grams
Recipe provided courtesy
of Pork, The Other White Meat.
