Pork Pot Pie Recipe
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!
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!
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1 egg
- 1 cup water
- 1/8 teaspoon pepper
- 3 cups all-purpose flour
- 1/4 cup chopped onion
- 1 cup shortening
- filling:
- crust:
- 1 tablespoon vinegar
- 1-1/2 cups cubed peeled potatoes
- 5 to 6 tablespoons cold water
- 1/2 cup thinly sliced carrots
- 1/4 cup thinly sliced celery
- 2 cups diced cooked pork
- 3/4 cup pork gravy
- 1/2 teaspoon dried rosemary crushed, optional
- half-and-half cream optional
- Carbohydrate 68.1461636374045 g
- Cholesterol 113.022286016253 mg
- Fat 36.9161398935836 g
- Fiber 3.85988227232005 g
- Protein 43.0374498597009 g
- Saturated Fat 14.3727133166291 g
- Serving Size 1 1 serving (365g)
- Sodium 2393.96458915423 mg
- Sugar 64.2862813650844 g
- Trans Fat 2.5511197653155 g
- Calories 789 calories
Step-by-step
- 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 degrees for 50-55 minutes or until golden brown.
My Family's Favorite Pork Pot Pie
As a busy mom, finding time to cook delicious and satisfying meals for my family can sometimes feel like a marathon. Juggling work, errands, and all the other demands of everyday life often leaves me scrambling for quick and easy dinner solutions. But even in the midst of the chaos, I still strive to make dinnertime a special occasion, a moment where we can connect and share our day's experiences over a home-cooked meal. That's why I'm always on the lookout for recipes that are both flavorful and manageable, recipes that don't compromise on taste or quality, even when time is of the essence.
This Pork Pot Pie recipe is one such find. It’s a heartwarming classic, a comforting dish that always brings a smile to everyone's face. The flaky crust, the tender pork, and the rich, savory filling – it's a perfect blend of textures and flavors that satisfies even the pickiest eaters. And the best part? It’s surprisingly simple to make, even on a busy weeknight. I've perfected this recipe over the years, tweaking it slightly to fit my family's preferences and my own time constraints. The result is a dish that's both impressive and effortless, a testament to the fact that delicious home-cooked meals don't have to be complicated.
The Secret to a Perfect Crust: The secret to a truly exceptional pot pie lies in the crust. A flaky, golden-brown crust is essential for achieving that perfect textural contrast against the creamy filling. I've experimented with different techniques over the years, and I've found that using a combination of shortening and cold water is key to creating that desirable flakiness. The key is to keep everything cold – the shortening, the water, even the bowl you're mixing it in. This helps prevent the gluten from developing too much, resulting in a tender and crumbly crust. Don't overmix the dough; just work it until it comes together.
The Heart of the Matter: The Filling: The filling is just as important as the crust. I use a combination of tender pork, carrots, potatoes, celery, and onion for a hearty and flavorful base. The addition of rosemary adds a subtle earthy note that beautifully complements the richness of the pork and gravy. You can adjust the vegetables to your liking; feel free to add peas, mushrooms, or other vegetables you enjoy. I usually cook the vegetables until they're just tender-crisp – this way, they maintain their texture and don't become mushy. The pork should be pre-cooked, either roasted or leftover, to save time. A homemade pork gravy adds another layer of deliciousness, but store-bought works equally well in a pinch.
From Oven to Table: Once the filling is prepared, assembling the pot pie is straightforward. Roll out the dough and carefully transfer it to a pie dish. Fill with the savory meat mixture and top with another layer of pastry. I like to cut slits in the top crust to allow steam to escape and help prevent it from becoming soggy. Baking the pot pie until it's golden brown and the filling is bubbling hot is the final, rewarding step. The aroma alone is enough to make your mouth water. The final touch? A simple brush of cream on the top crust for extra richness and a beautiful sheen.
This Pork Pot Pie recipe isn't just a meal; it's a tradition. It’s a dish that brings my family together, a symbol of warmth, comfort, and togetherness. It’s the kind of meal that leaves everyone feeling loved and nourished, both in body and soul. And that, for me, is the ultimate reward of cooking.
Serving Suggestions: This hearty pot pie is perfect for a cozy family dinner. Serve it with a simple side salad for a well-balanced meal. A dollop of sour cream or a sprinkle of fresh parsley adds a final touch of elegance. Leftovers make a fantastic lunch the next day – simply reheat and enjoy! I often add a side of crusty bread to soak up the delicious juices.
Variations and Adaptations: The beauty of this recipe is its versatility. Feel free to experiment with different types of meat, vegetables, and herbs to create your own unique variation. Chicken pot pie is a classic alternative, but you could also try using beef, turkey, or even a vegetarian option with lentils or mushrooms. The addition of different herbs and spices can also significantly alter the flavor profile – thyme, sage, or even a pinch of nutmeg would all be delicious additions.
Beyond Dinnertime: This pot pie is also fantastic for potlucks or gatherings. Its portability and ability to be reheated make it a convenient and delicious option for sharing with friends and family. It's sure to be a crowd-pleaser at any event. I’ve even been known to make individual pot pies in ramekins for a more elegant presentation.
Cooking is more than just preparing food; it’s an act of love, a way to express care and affection. This Pork Pot Pie recipe is more than just a collection of ingredients and instructions; it's a testament to the power of food to bring people together and create lasting memories. So, gather your family, roll up your sleeves, and create some delicious memories in the kitchen!
