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Pork Pot Pie Recipe

What a great way to use up leftover pork roast—and it sure doesn't taste like leftovers. It's one of those down-home comfort foods that really warms up a cold night.—Dlores DeWitt, Colorado Springs, Colorado

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Pork Pot Pie Recipe

Prep: 20 min. Bake: 25 min.

Yield: 4-6 Servings

20 25 45

Ingredients

2 medium carrots, thinly sliced
1 small onion, chopped
1/4 cup water
2 cups cubed cooked pork
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon dried savory
1/8 teaspoon garlic powder
Pastry for single-crust pie (9 inches)
1 tablespoon grated Parmesan cheese

Directions

In a saucepan, cook carrots and onion in water until tender; drain. Add the pork, soup, parsley, salt, savory and garlic powder. Transfer to a greased 9-in. pie plate.
On a lightly floured surface, roll out pastry into 10-in. circle; place over pork mixture. Cut slits in top; flute edges. Sprinkle with Parmesan cheese. Bake at 425° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 piece) equals 310 calories, 16 g fat (6 g saturated fat), 52 mg cholesterol, 653 mg sodium, 25 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Pork Potpie in Casserole Cookbook , p201