Difference between revisions of "Pork Pot Pie"
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==Ingredients== | ==Ingredients== | ||
*2 Pillsbury pie crusts | *2 Pillsbury pie crusts | ||
| − | *⅓ cup [[ | + | *⅓ cup [[Margarine|margarine]] (or [[Butter|butter]]) |
| − | *⅓ cup [[ | + | *⅓ cup [[Onion|onion]], chopped |
| − | *⅓ cup all-purpose [[ | + | *⅓ cup all-purpose [[Flour|flour]] |
| − | *½ teaspoon [[ | + | *½ teaspoon [[Salt|salt]] |
| − | *¼ teaspoon [[ | + | *¼ teaspoon [[Pepper|pepper]] |
| − | *1½ cups pork [[ | + | *1½ cups pork [[Broth|broth]] |
| − | *⅔ cup [[ | + | *⅔ cup [[Milk|milk]] |
| − | *3 cups [[ | + | *3 cups [[Pork|pork]], cooked |
| − | *1 cup frozen [[ | + | *1 cup frozen [[Corn|corn]], thawed |
| − | *1 cup frozen [[ | + | *1 cup frozen [[Pea|pea]]s, thawed |
==Procedure== | ==Procedure== | ||
| − | #Heat oven to 425°[[ | + | #Heat oven to 425°[[Fahrenheit|F]]. |
#Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan. | #Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan. | ||
#In a medium saucepan, melt margarine over medium heat. | #In a medium saucepan, melt margarine over medium heat. | ||
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#Let stand 5 minutes before serving. | #Let stand 5 minutes before serving. | ||
| − | [[Category:American | + | [[Category:American Recipes|Pork Pot Pie]] |
| − | [[Category:Pork | + | [[Category:Pork Recipes|Pork Pot Pie]] |
| − | [[Category:Pot Pie | + | [[Category:Pot Pie Recipes|Pork Pot Pie]] |
Latest revision as of 15:18, 9 May 2012
Ingredients
- 2 Pillsbury pie crusts
- ⅓ cup margarine (or butter)
- ⅓ cup onion, chopped
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups pork broth
- ⅔ cup milk
- 3 cups pork, cooked
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
Procedure
- Heat oven to 425°F.
- Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
- In a medium saucepan, melt margarine over medium heat.
- Add onion; cook 2 minutes or until tender.
- Stir in flour, salt, and pepper until well-blended.
- Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
- Add pork, corn, and peas; remove from heat.
- Spoon pork mixture into crust-lined pan.
- Top with second crust and flute; cut three slits on top.
- Bake for 30 to 40 minutes or until crust is golden-brown.
- Let stand 5 minutes before serving.
