Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

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!

Ingredients Nutrition

Directions

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

5 5

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.