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Creamy Pork Potpie

Creamy Pork Potpie
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
6 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 3/4 cup milk
  • 2-1/2 cups cubed cooked pork
  • 2-1/2 cups frozen broccoli-cauliflower blend
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/2 teaspoon seasoned salt
  • Dash pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly beaten

Directions

  • In a large saucepan, melt butter. Stir in flour until smooth;
  • gradually add broth and milk. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Add the pork, vegetables, cheese,
  • seasoned salt and pepper; heat through.
  • Transfer to a greased 11-in. x 7-in. baking dish. On a lightly
  • floured surface, roll pastry into an 11-in. x 7-in. rectangle. Place
  • over pork mixture. Brush with egg.
  • Bake, uncovered, at 425° for 18-22 minutes or until golden brown.
  • Let stand for 5 minutes before cutting. Yield: 6 servings.
Nutrition Facts: 1 serving equals 570 calories,
© Taste of Home 2012

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Creamy Pork Potpie (continued)

Nutrition Facts: 34 g fat (16 g saturated fat), 143 mg cholesterol, 851 mg sodium, 35 g carbohydrate, 4 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012