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    You are in: Home / Recipes / Pork Pot Pie Recipe
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    Pork Pot Pie

    Pork Pot Pie. Photo by Rain_Melon

    1/1 Photo of Pork Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    Rain_Melon's Note:

    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!

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    Ingredients:

    Yield:

    pies

    Units: US | Metric

    PIE CRUST

    FILLING

    Directions:

    1. 1
      PIE CRUST: Makes one set top/bottom.
    2. 2
      Mix together white wheat flour, salt, and sugar.
    3. 3
      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.
    4. 4
      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.**.
    5. 5
      Split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.
    6. 6
      FILLING: Fills 2 pie crusts
    7. 7
      Flour pork chops and cook in frying pan on med-low heat with butter. Take out, cube, and set aside.
    8. 8
      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
    9. 9
      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.
    10. 10
      Add cubed pork and sour cream to frying pan.
    11. 11
      Simmer for a few min, then pour into pie crust. Cover with 2nd layer of crust. Bake for 50 min at 375.

    Ratings & Reviews:

    • on October 19, 2012

      55

      This is truly delicious and wonderful on a dark and rainy evening. I used frozen puff pastry, eliminating the need to make pie crust, and leftovers from a pork loin roast. The melded flavors of the herbs and vegetables used were a welcome variation of the usual for a pot pie or stew. I will definitely be making this again and again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pork Pot Pie

    Serving Size: 1 (2142 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2509.1
     
    Calories from Fat 1495
    59%
    Total Fat 166.1 g
    255%
    Saturated Fat 52.0 g
    260%
    Cholesterol 336.8 mg
    112%
    Sodium 473.1 mg
    19%
    Total Carbohydrate 154.6 g
    51%
    Dietary Fiber 22.6 g
    90%
    Sugars 22.2 g
    88%
    Protein 108.2 g
    216%

    The following items or measurements are not included:

    vegetable broth

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