Pork Pot Pie

Seasoned pork roast and vegetables baked in a pie crust for an easy savory meal. Your family will enjoy this any day of the week!

We enjoy comfort food around my household year around. We don’t let the heat stop us from enjoying some of our favorite dishes! Around this time of year, end of July, we get antsy for cooler weather and slower days. The foods I start to cook really reflect that as well. My husband was craving a pot pie of some sort this past week and I was so happy to hear I wasn’t the only one craving some comfort food. This pork pot pie hit the spot! It is super easy to make and family friendly.

In this recipe I recommend using chopped up pork roast. If you don’t have pork roast but say, left over ground pork, or pork chops, you could totally use that instead. Just use whatever you have leftover. Pot pies are my favorite way to use up any leftover large chunk of meat we cooked or random partially used bags of frozen vegetables.

This recipe is super forgiving so if your family doesn’t like the frozen mixed vegetables, you can leave them out and just do more corn or sweet potatoes.

Don’t forget to check out my other pot pie recipe, Beef Pot Pie. It’s a must try recipe!

Ingredients

• Pie Crusts
• Pork Roast
• Sweet Potatoes
• Frozen Corn
• Frozen Mixed Vegetables
• Salt
• Pepper
• Better Than Bouillon Roasted Beef Base
• Water

Instructions

• Preheat the oven to 400 degrees.
• Chop the pork roast and set aside.
• Peel and dice your sweet potatoes into 1/2-inch cubes. Submerge them in a pot of cold water and bring to a boil. Cook until just fork tender. Strain and set aside.
• In a large skillet, add your frozen corn and mixed vegetables to the pan and cook over medium heat just until they have been warmed. Add in the sweet potatoes and pork roast. Add the salt and pepper and gently mix together.
• In a small pot, add the water and bring it to a boil. Once boiling remove from heat and add the beef bouillon. Whisk it in the water until fully dissolved. Pour that over the meat and vegetable mixture. Mix everything together.
• For the pie crust, put the first crust in the bottom of the pie pan and then poke some holes in the bottom with a fork. Pour your filling, all the juices included, into the crust. Put the other crust over top and crimp the edges together. Cut three vent holes in the top of the crust.
• Bake for 40 minutes until the crust is golden brown. Let rest for 10 minutes before slicing and serving.