Pork Pot Pie

Name: Pork Pot Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 servings.
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

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

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.