Creamy Pork Potpie Recipe

Creamy Pork Potpie Recipe photo by Taste of Home

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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

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Creamy Pork Potpie Recipe

Prep: 20 min. Cook: 20 min.

Yield: 6 Servings

20 20 40

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.

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 Cheese

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