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This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. —Taste of Home Test Kitchen
Nutritional Facts 1 serving equals 570 calories, 34 g fat (16 g saturated fat), 143 mg cholesterol, 851 mg sodium, 35 g carbohydrate, 4 g fiber, 30 g protein.
Originally published as Creamy Pork Potpie in Simple & Delicious January/February 2009, p11
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
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Reviewed on Jul. 13, 2012 by clcountry
I didn't want to pay $5 for puff pastry, so used a pie plate and topped it with a pie crust instead. This was absolutely amazing! My boyfriend even says he wants it again. I think, like other reviewers have noted, it would be easy to change up a little with chicken and/or different veggies for variety.One note: I found the recipe as written very, very salty. Make sure you use low-sodium chicken broth. Next time I will probably use less seasoned salt as well.
I didn't want to pay $5 for puff pastry, so used a pie plate and topped it with a pie crust instead. This was absolutely amazing! My boyfriend even says he wants it again. I think, like other reviewers have noted, it would be easy to change up a little with chicken and/or different veggies for variety.
One note: I found the recipe as written very, very salty. Make sure you use low-sodium chicken broth. Next time I will probably use less seasoned salt as well.
Reviewed on Apr. 21, 2012 by PepperAnn312
Really great pot pie! I browned potatoes in a skillet and added tons of veggies- carrots, celery, corn, peas, green beans, broccoli, zucchini and squash. I also replaced the breaded part with torn appart biscuit dough. Really good!!
Reviewed on Apr. 13, 2011 by shirakatie
This was delicious. While I didn't follow the recipe exactly, I was very pleased. I added onion and diced potatoes (store bought in the refrigerator section) and it was very filling.
Reviewed on Mar. 07, 2011 by pcothran
This was delicious! I made it exactly as written, except substituted chicken for the pork. This recipe is definately a keeper!
Reviewed on Feb. 09, 2010 by shorty_cheryl
Doubled the recipe and made it for company and they are still raving about it!!!
Reviewed on Jan. 21, 2010 by pepito99
What a great way to use up leftover pork! I had quite a bit of pork roast left over and thought this recipe might be a good way to put it to use and boy was it ever. Everyone loved it!
Reviewed on Apr. 09, 2009 by ktanchor
Loved this! My husband wants this again..and again...and again.
Reviewed on Mar. 23, 2009 by jessicastant
This was very good and very easy. I used a packet of the Steam Freash veggies that already have cheese in them, plus the cheese that it called for. My kids loved it. For once no one complained.
Reviewed on Feb. 22, 2009 by kristinmh
I made it with the frozen, cooked, diced chicken. This made things VERY easy and quick. I also used carrots, corn, and green bean blend. Very versatile and yummy.
Reviewed on Feb. 15, 2009 by mommydebs
Hi! Just wanted to say thanks for this recipe. I did substitute chicken, and it was great. Living overseas in an area where I can't find cream soups, I am really appreciative of a recipe like this one. :) Debbie
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