Pork Pot Pie
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
4-6 ServingsPrep: 20 min. Bake: 25 min.
- 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
- 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
Nutritional Facts: 1 serving (1 piece) equals 310 calories, 16 g fat (6 g saturated fat), 52 mg cholesterol, 653 mg sodium,