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Creamy Pork Potpie

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


  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 3/4 cup whole milk
  • 2-1/2 cups cubed cooked pork
  • 2-1/2 cups frozen broccoli-cauliflower blend
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 teaspoon seasoned salt
  • Dash pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, lightly beaten


  • 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 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-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.
Nutrition Facts
1 each: 570 calories, 34g fat (16g saturated fat), 143mg cholesterol, 851mg sodium, 35g carbohydrate (2g sugars, 4g fiber), 30g protein.

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Average Rating:
  • Emproper
    Oct 8, 2016

    This was a nice way to use up leftover pork roast. I added aromatics and spices because on its face, the recipe is bland. I used lima beans instead of cauliflower & broccoli. It was good but a little soupier, so just keep that in mind if you use vegetables that aren't as bulky. I suspect it's excellent with broccoli & cauliflower.

  • susandelhaise
    Jan 18, 2015

    Delicious and easy to make

  • BarefootLady
    Jan 6, 2015

    Great way to use leftover pork roast! Was very good, we both had seconds! I also used homemade pie crust instead of the puff pastry. I halved the recipe, just for Hubby and me, put it in a square 9x9 baking dish, just rolled the crust into a square, then laid it on the top of the Pork mixture,

  • astrosmom
    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.

  • char04
    Sep 13, 2013

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

  • clcountry
    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.

  • PepperAnn312
    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!!

  • shirakatie
    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.

  • pcothran
    Mar 7, 2011

    This was delicious! I made it exactly as written, except substituted chicken for the pork. This recipe is definately a keeper!

  • shorty_cheryl
    Feb 9, 2010

    Doubled the recipe and made it for company and they are still raving about it!!!