Pork Potpie Recipe
Pork Potpie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Although I determine what foods will appear on our table each night, the whole family decides if the new dishes I try are winners or losers. This hearty potpie was a hands-down keeper!
Recommended: Top 10 Potpie Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.

Ingredients

  • CRUST:
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 5 to 6 tablespoons cold water
  • 1 egg
  • 1 tablespoon vinegar
  • FILLING:
  • 1-1/2 cups cubed peeled potatoes
  • 1/2 cup thinly sliced carrots
  • 1/4 cup thinly sliced celery
  • 1/4 cup chopped onion
  • 1 cup water
  • 2 cups diced cooked pork
  • 3/4 cup pork gravy
  • 1/2 teaspoon dried rosemary, crushed, optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Half-and-half cream, optional

Directions

In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling. In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside. On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown. Yield: 6 servings.
Originally published as Pork Potpie in Country Pork 1996, p93

  • CRUST:
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 5 to 6 tablespoons cold water
  • 1 egg
  • 1 tablespoon vinegar
  • FILLING:
  • 1-1/2 cups cubed peeled potatoes
  • 1/2 cup thinly sliced carrots
  • 1/4 cup thinly sliced celery
  • 1/4 cup chopped onion
  • 1 cup water
  • 2 cups diced cooked pork
  • 3/4 cup pork gravy
  • 1/2 teaspoon dried rosemary, crushed, optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Half-and-half cream, optional
  1. In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling. In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside. On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown. Yield: 6 servings.
Originally published as Pork Potpie in Country Pork 1996, p93

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char04 User ID: 2958136 202331
Reviewed Apr. 1, 2014

"This was good."

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