Individual Pork & Cranberry Potpies
My neighbor gave me this recipe years ago, and I love how these pies are different from the usual chicken pot pie. The flavor combination in these pies just screams fall, but freezing them allows my family to enjoy them any time of year. They are especially good for an easy dinner during the cold winter months.
My neighbor gave me this recipe years ago, and I love how these pies are different from the usual chicken pot pie. The flavor combination in these pies just screams fall, but freezing them allows my family to enjoy them any time of year. They are especially good for an easy dinner during the cold winter months.
- 3/4 cup water
- 6 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- 1 medium onion chopped
- 4 garlic cloves minced
- 4 celery ribs sliced
- 4 teaspoons grated orange zest
- 2 cups fresh or frozen cranberries thawed
- 2-1/2 cups apple cider or juice
- 1 tablespoon beef or chicken bouillon granules
- 1 teaspoon dried rosemary crushed, or dried thyme
- 5 cups chopped cooked pork
- 4 sheets refrigerated pie crust
- Carbohydrate 19.2566336306957 g
- Cholesterol 0 mg
- Fat 0.158929687520316 g
- Fiber 1.94483685629101 g
- Protein 0.954988437723384 g
- Saturated Fat 0.0330857125033827 g
- Serving Size 1 1 servings. (89g)
- Sodium 95.1008625338406 mg
- Sugar 17.3117967744047 g
- Trans Fat 0.041812850006012 g
- Calories 79 calories
Step-by-step
- Adjust oven rack to lower third of oven; preheat oven to 450 degrees.
- In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, until berries pop, about 10 minutes.
- In a small bowl, mix flour and water until smooth; stir into cranberry mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in pork; remove from heat.
- On a work surface, unroll crusts. Roll each into a 14-in. circle. Using a 5-in. disposable foil potpie pan as a guide (top side down), cut out sixteen 6-in. crust circles, rerolling scraps as needed.
- Press one crust circle firmly into bottom and up sides of eight 5-in. disposable foil pans. Divide pork mixture evenly among pans. Place remaining crust circles over tops, pressing bottom and top crusts together firmly; flute edges. Cut slits in crusts.
- Place potpies on baking sheets. Bake until crust is golden brown and filling is bubbly, 30-35 minutes.
- Freeze option: Cover tightly and freeze unbaked potpies. To use, bake frozen pies on baking sheets in a preheated 425 degrees oven until golden brown and a thermometer inserted in center reads 165 degrees, 40-45 minutes.
Individual Pork & Cranberry Potpies: A Fall Favorite, Anytime
As a busy working mom, time is always of the essence. Finding quick, delicious, and satisfying meals that the whole family enjoys can feel like a constant quest. That's why I'm so grateful for recipes like these Individual Pork & Cranberry Potpies. My neighbor, Mary, shared this recipe with me years ago, and it's become a staple in our home – a true lifesaver on those hectic weeknights.
The best part? These potpies aren't just for fall. While the combination of tart cranberries, savory pork, and warming spices screams autumn, the freezing option makes them a versatile meal for any time of year. Imagine a cozy winter evening, a quick and easy dinner ready in minutes from the freezer – pure bliss! They're also perfect for meal prepping; I often make a big batch on a Sunday and freeze them for future use. This saves me valuable time during the week, reducing stress and ensuring that my family is always well-fed.
The recipe itself is surprisingly simple, requiring readily available ingredients. I love how the sweetness of the cranberries perfectly balances the richness of the pork. The orange zest adds a bright, citrusy note that elevates the flavor profile, while the rosemary provides a subtle herbal complexity. It's the kind of dish that feels both comforting and sophisticated, perfect for a family dinner or a casual get-together with friends. The individual potpies make serving a breeze; everyone gets their own portion, eliminating the fuss of slicing and sharing.
Beyond the convenience, these potpies offer a healthy and nutritious meal. The pork provides lean protein, essential for muscle building and overall health. Cranberries are packed with antioxidants, beneficial for boosting the immune system. And the apple cider adds a natural sweetness without resorting to refined sugars. It’s a win-win situation: delicious, convenient, and healthy!
But what truly sets this recipe apart is its flexibility. You can easily adjust it to your preferences. For instance, if you don't have fresh cranberries, frozen ones work perfectly well. Similarly, you can substitute apple juice for the cider if needed. The beauty of this recipe lies in its adaptability – you can make it your own, tailoring it to the ingredients you have on hand.
This recipe isn't just a meal; it's a testament to the power of simple ingredients combined with a little creativity. It's a testament to the kindness of sharing recipes and the joy of creating delicious memories around the table. So, I encourage you to give these individual Pork & Cranberry Potpies a try. They're sure to become a new family favorite in no time!
Making these potpies is a rewarding experience, from the moment you combine the ingredients to the satisfying aroma filling your kitchen as they bake. And the best part? The sheer joy of seeing my family’s faces light up as they bite into a warm, comforting, and delicious potpie. That's the kind of magic that makes cooking worthwhile, that makes it more than just a chore, but a true labor of love.
These potpies are not just a meal; they are a symbol of home, comfort, and the love that goes into creating something special for the people we care about most. So, whether you're a seasoned cook or a kitchen novice, I wholeheartedly recommend giving this recipe a try. You won't be disappointed.
