Why You’ll Love this Pork Pot Pie Recipe
If you’re looking for a cozy meal that warms both the heart and soul, you’ll love this Pork Pot Pie recipe. There’s something magical about the flaky crust combined with tender pork and vibrant vegetables.
Each bite feels like a warm hug on a chilly day. I love how the flavors meld together, creating a comforting dish that brings people together.
Plus, it’s perfect for leftovers, making my weeknight dinners easier. Whether you’re cooking for family or entertaining friends, this pot pie never disappoints.
Trust me; once you try it, you’ll want to share this recipe with everyone you know!
Ingredients of Pork Pot Pie
When it comes to whipping up a cozy meal, having the right ingredients is key, and this Pork Pot Pie recipe is no exception. With its flaky crust and hearty filling, each bite is like a warm hug on a chilly day. So, let’s gather what we need to make this delicious dish together.
You might find yourself wondering if you have everything on hand, but don’t fret; most of these ingredients are pantry staples or easy to find. And if you’re like me, you might even have a few of them lurking in your kitchen, waiting for their moment to shine.
Ingredients:
- 2 1/2 cups white whole wheat flour
- 1 cup shortening or butter
- 1/4 cup ice cold water
- 1 tablespoon sugar
- 1 pinch salt
- 4 pork chops
- 2 sweet potatoes
- 1 large sweet onion
- 1 red pepper
- 1 fresno chile pepper
- 1 1/2 cups vegetable broth or chicken broth
- 8 ounces sour cream
- 1/4 teaspoon marjoram
- 1/4 teaspoon paprika
- 1/8 teaspoon thyme
- Cracked black pepper
Now, looking at this list, it’s a mix of fresh ingredients and pantry staples, making it pretty approachable. If you’re not a fan of pork chops, feel free to swap them out for chicken or even a meat substitute.
I mean, why not make it your own? And if you have a couple of extra veggies lying around, toss them in. Cooking should be fun and flexible, right? Just remember, the more colorful your filling, the more inviting your pot pie will look.
Trust me, it’s all about balancing flavors and textures to create that perfect dish everyone will rave about. So, are you ready to plunge into the next step of making this delightful pot pie?
How to Make Pork Pot Pie
Making a Pork Pot Pie is like crafting a warm, edible hug that wraps you in comfort. So, let’s roll up our sleeves and plunge into the deliciousness. First things first, we need to whip up the crust. Grab your 2 1/2 cups of white whole wheat flour and mix it with a pinch of salt and 1 tablespoon of sugar in a big mixing bowl.
Now, here comes the fun part: cut in 1 cup of shortening or butter. I like to leave some chunks of butter in there because who doesn’t love a flaky crust? Once you’ve got your flour and fat combo looking a bit like coarse crumbs, it’s time to add 1/4 cup of ice-cold water, one tablespoon at a time. The key here is to make sure the dough sticks together without getting too wet.
When you’re happy with it, split the dough in half, roll out each piece to about a 1/2 centimeter thick, and voilà, you have your pie crust!
Now, let’s move on to the filling, which is really where the magic happens. Start by flouring your 4 pork chops and cooking them in a frying pan over medium-low heat with a bit of butter. The aroma of sizzling pork will have you dreaming of cozy nights.
Once they’re cooked, take them out, cube them up, and set them aside. Next, grab those 2 sweet potatoes, 1 large sweet onion, 1 red pepper, and 1 fresno chile pepper, and chop them into bite-sized pieces. Toss them into the same frying pan along with 1 1/2 cups of vegetable or chicken broth. Bring this delightful mix to a boil, then reduce the heat and let it simmer for about 15 to 20 minutes. You want the veggies to soften up nicely.
To thicken things up and make it gravy-like, mix equal parts of flour and butter in a small cup (usually 1 tablespoon of each does the trick) and stir it into your broth and veggies. After a few minutes, add back your cubed pork and 8 ounces of sour cream, giving it a good stir.
Now, this is the moment where you can sprinkle in the 1/4 teaspoon of marjoram, 1/4 teaspoon of paprika, and 1/8 teaspoon of thyme, along with some cracked black pepper for that extra kick. Once everything is well combined and bubbling, pour the filling into your prepared pie crust.
Cover it with the second layer of crust, crimp the edges, and pop it in the oven at 375°F for about 50 minutes. As it bakes, the house will fill with tantalizing smells, and you might find yourself sneaking tastes of the filling before it even hits the table.
Just remember, the wait will be worth it when you finally dig into that flaky, savory goodness.
Pork Pot Pie Substitutions & Variations
Once you’ve mastered the classic Pork Pot Pie, you might want to get a bit creative with substitutions and variations to suit your taste or dietary needs.
For a healthier option, I sometimes swap out sweet potatoes for regular potatoes or even cauliflower. If you’re looking to switch proteins, chicken or turkey work great too.
I’ve also had success using a dairy-free sour cream or adding different spices like curry for a unique twist. Feel free to toss in seasonal veggies like carrots or peas.
The possibilities are endless, and experimenting can lead to delicious new favorites!
What to Serve with Pork Pot Pie
While enjoying a comforting Pork Pot Pie, I often think about the perfect side dishes that can elevate the meal. A simple green salad with a tangy vinaigrette adds a revitalizing contrast, while roasted vegetables bring out the pie’s savory flavors.
I love serving buttery garlic bread on the side; it’s perfect for soaking up any delicious gravy. For a heartier option, creamy mashed potatoes pair wonderfully, creating a delightful combination.
If I’m in the mood for something lighter, steamed asparagus or green beans work nicely too. Each of these options complements the rich pot pie beautifully!
Additional Tips & Notes
To guarantee your Pork Pot Pie turns out perfectly, I recommend prepping your ingredients ahead of time. Chop your vegetables and cube the pork earlier in the day or even the night before. This makes assembly a breeze!
Don’t skip the ice-cold water for the crust; it’s essential for flakiness. If you want a golden crust, brush it with an egg wash before baking. For added flavor, consider mixing in some herbs like rosemary or thyme into the filling.
Finally, let the pie rest for a few minutes after baking—this helps the filling set and makes serving easier. Enjoy!