Imagine sinking your fork into a golden, flaky crust and discovering a creamy, savory filling packed with tender shredded pork and colorful vegetables. This Easy Pork Pot Pie is not just a meal—it's a culinary experience that transforms ordinary ingredients into an extraordinary dinner that will have your family begging for seconds. Perfect for busy weeknights or cozy weekend dinners, this recipe proves that homemade comfort food can be both delicious and incredibly simple to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound cooked pork, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 cup milk
- 1 pie crust
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C), ensuring the rack is positioned in the center of the oven.
- In a large mixing bowl, combine the shredded cooked pork, frozen mixed vegetables, cream of mushroom soup, and milk. Mix thoroughly until all ingredients are well incorporated.
- Season the mixture with salt and pepper to taste, stirring to distribute the seasonings evenly.
- Grease a 9-inch pie dish or casserole dish to prevent sticking.
- Carefully unroll the pie crust and gently place it into the prepared pie dish, pressing it against the bottom and sides to create a smooth lining.
- Pour the pork and vegetable mixture into the pie crust, spreading it evenly to ensure consistent coverage.
- If desired, fold the excess pie crust edges over the filling or crimp them decoratively around the rim of the dish.
- Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the crust turns golden brown and the filling is bubbling hot.
- Remove from the oven and let the pot pie rest for 10 minutes to allow the filling to set and cool slightly.
- Slice and serve warm, garnishing with fresh herbs if desired.
Tips
- Use leftover roasted or slow-cooked pork for extra flavor depth and to reduce cooking time.
- Ensure your pie crust is at room temperature for easier handling and to prevent cracking.
- For a golden, glossy crust, brush the top with an egg wash before baking.
- Let the pot pie rest for 10 minutes after baking to help the filling set and make serving easier.
- Experiment with different frozen vegetable blends to customize the recipe to your family's taste.
- If the crust edges start browning too quickly, cover them with aluminum foil to prevent burning.
- Serve with a fresh side salad or steamed vegetables to complete the meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 70mg
