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Creamy Pork Potpie Recipe
Creamy Pork Potpie Recipe photo by Taste of Home

Creamy Pork Potpie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Creamy Pork Potpie in Simple & Delicious January/February 2009, p11

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.

Reviews for Creamy Pork Potpie

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 21, 2014

Loved the ease of the recipe but I always find I need to add something to it to elevate it to the next level. I added 2 Tbls. butter , sauted an onion diced and cooked til tender along with a a clove of minced garlic first to the directions and then continued with the original recipe. I also peeled and chopped a medium sized granny smith apple which I sauted to crisp tender then added the pork and other veggies to the contents and followed the recipe from there.

MY REVIEW
Reviewed Sep. 13, 2013

This is a quick and easy recipe. Will make this again.

MY REVIEW
Reviewed Jul. 13, 2012

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.

MY REVIEW
Reviewed Apr. 21, 2012

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!!

MY REVIEW
Reviewed Apr. 13, 2011
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.
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