Pork Pot Pie
Ingredients
- 2 Pillsbury pie crusts
- ⅓ cup margarine (or butter)
- ⅓ cup onion, chopped
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups pork broth
- ⅔ cup milk
- 3 cups pork, cooked
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
Ingredients for 12 servings (1.8 kg) · the original recipe
Method
- 1
Heat oven to 425°F.
Oven - 2
Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
- 3
In a medium saucepan, melt margarine over medium heat.
Stovetop - 4
Add onion; cook 2 minutes or until tender.
- 5
Stir in flour, salt, and pepper until well-blended.
- 6
Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
- 7
Add pork, corn, and peas; remove from heat.
- 8
Spoon pork mixture into crust-lined pan.
- 9
Top with second crust and flute; cut three slits on top.
- 10
Bake for 30–40 minutes or until crust is golden-brown.
Oven - 11
Let stand 5 minutes before serving.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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