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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4-6 servings


  • 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

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.


  1. 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.
  2. 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.
Originally published as Pork Potpie in Casserole Cookbook 2001, p201

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