Creamy Pork Potpie Recipes

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CREAMY PORK POTPIE



Creamy Pork Potpie image

This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1/2 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
3/4 cup whole milk
2-1/2 cups cubed cooked pork
2-1/2 cups frozen broccoli-cauliflower blend
1-1/2 cups shredded cheddar cheese
1/2 teaspoon seasoned salt
Dash pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 570 calories, Fat 34g fat (16g saturated fat), Cholesterol 143mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 30g protein.

PORK POTPIE



Pork Potpie image

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!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 19

CRUST:
3 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
5 to 6 tablespoons cold water
1 egg
1 tablespoon vinegar
FILLING:
1-1/2 cups cubed peeled potatoes
1/2 cup thinly sliced carrots
1/4 cup thinly sliced celery
1/4 cup chopped onion
1 cup water
2 cups diced cooked pork
3/4 cup pork gravy
1/2 teaspoon dried rosemary, crushed, optional
1/4 teaspoon salt
1/8 teaspoon pepper
Half-and-half cream, optional

Steps:

  • 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° for 50-55 minutes or until golden brown.

Nutrition Facts :

PORKY POT PIE WITH CHEESY DROP BISCUITS



Porky Pot Pie with Cheesy Drop Biscuits image

Provided by Nancy Fuller

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 22

3 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
Kosher salt and ground black pepper
2 tablespoons olive oil
1 red onion, cut into medium dice
4 cloves garlic, chopped
1 tablespoon dried oregano
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
1/2 cup cognac
6 cups chicken broth or stock
1/2 cup heavy cream
3 cups chopped kale
4 medium carrots, cut into 1-inch pieces
1 pound small red potatoes, halved
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons baking powder
2 tablespoons sugar
3/4 cup milk, plus for brushing
1 large egg, lightly beaten
3/4 cup grated Monterey Jack
3 tablespoons unsalted butter, melted

Steps:

  • For the pot pie: Sprinkle the pork with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork on all sides. Remove to a plate and set aside.
  • To the Dutch oven--with the brown bits still in the pot--add the onions, garlic and oregano; cook, stirring, until fragrant, 2 to 3 minutes. Stir in the flour until completely combined into a roux. Pour in the cognac and simmer until reduced by half. Add the chicken broth and cream, and stir to combine. Add the browned pork. Bring to a simmer, partially cover the pot, and braise over medium heat until the pork is just fork tender, 1 1/2 hours. Stir in the kale, carrots and potatoes, cover, and cook over medium-low heat for another 15 minutes.
  • For the biscuit topping: Preheat the oven to 400 degrees F.
  • In a large bowl, whisk to combine the flour, cornmeal, baking powder and sugar. Add the milk and the egg, stirring until just combined. Stir in the Monterey Jack and the melted butter; stir until a batter consistency is reached.
  • Spoon tablespoon-size balls of the batter over the pot pie until the top is fully covered with biscuit balls. Brush the tops of the biscuits with milk.
  • Bake until the biscuit topping is golden and cooked through, 15 minutes.

CREAMY PORK STEW



Creamy Pork Stew image

This creamy pork stew is one of my favorite cold weather dishes of all time. You can add squash, Brussels sprouts, cabbage, mushrooms, root vegetables--it's quite versatile. And if pork isn't your thing, this would be lovely with veal, beef, or chicken thighs. Serve on steamed rice, mashed potatoes, or noodles.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h15m

Yield 4

Number Of Ingredients 21

2 ½ pounds pork shoulder, cut into 2-inch chunks
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 large yellow onion, chopped
3 cloves minced garlic
2 tablespoons apple cider vinegar
½ cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 ¼ cups heavy cream
¼ cup chicken broth or more as needed
1 stalk celery, sliced
1 cup sliced carrots
4 sage leaves
2 sprigs thyme
2 small sprigs fresh rosemary
1 dried bay leaf
1 pinch cayenne pepper
½ cup green peas, fresh or frozen
¼ cup matchstick-cut apple strips
1 tablespoon chopped fresh chives

Steps:

  • Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
  • Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
  • Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
  • Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
  • Garnish individual servings with apple strips and chopped fresh chives.

Nutrition Facts : Calories 759.9 calories, Carbohydrate 19.6 g, Cholesterol 213.8 mg, Fat 61.2 g, Fiber 3 g, Protein 32.5 g, SaturatedFat 28 g, Sodium 446.5 mg, Sugar 8 g

CREAMY CHICKEN POT PIE



Creamy Chicken Pot Pie image

I got this recipe from my husband's step-grandmother and it is delicious and easy. I normally cut down on the ingredients because its just the 2 of us eating but it is so yummy and easy! I also use a frozen pie crusts and tear apart the crusts and put it and the chicken mixture in a pyrex dish-so much easier!!

Provided by Chef 495452

Categories     Savory Pies

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup onion, Chopped
1/2 cup flour
1 cup celery, Chopped
2 cups chicken broth
1 cup carrot (Chopped or Sliced)
1 cup potato, Diced
1/2 cup frozen green pea
1 cup half-and-half cream
1/3 cup butter or 1/3 cup margarine
1 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, Chopped
2 frozen pie crusts

Steps:

  • Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
  • Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
  • Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
  • Cook over medium heat, stirring constantly, until thickened and bubbly.
  • Stir in salt and pepper.
  • Add chopped chicken, stirring well.
  • Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
  • Cut slits to allow steam to escape.
  • Bake at 400 degrees for 40 minutes or until crust is golden brown.
  • ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.

Nutrition Facts : Calories 671.9, Fat 36.9, SaturatedFat 15.9, Cholesterol 112, Sodium 1103.9, Carbohydrate 50.5, Fiber 4.6, Sugar 4.1, Protein 33.2

PORK POT PIE



Pork Pot Pie image

For those Red meat lovers in my life! Feel free to substitute beef steak for the meat or butternut squash for a sweet potato! I love this because it is relatively inexpensive and very easy to be super creative with flavors!

Provided by Rain_Melon

Categories     Pot Pie

Time 1h20m

Yield 2 pies

Number Of Ingredients 16

2 1/2 cups white whole wheat flour
1 cup shortening or 1 cup 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 (optional)
1 1/2 cups vegetable broth or 1 1/2 cups chicken broth
8 ounces sour cream
1/4 teaspoon marjoram
1/4 teaspoon paprika
1/8 teaspoon thyme
cracked black pepper

Steps:

  • PIE CRUST: Makes one set top/bottom.
  • Mix together white wheat flour, salt, and sugar.
  • Cut shortening or butter into flour. I like to leave pretty good size chunks of shortening or butter to make the pie crust more flaky.
  • Add ICE COLD water a Tbsp at a time until flour/shortening pieces stick together and are ballable. ** I always add a different amount of water when doing pie crust. At most you may use a 1/4 C of water and at least you may use 1/8°C I think it depends on the moisture in the flour/sugar/salt/air as to how much you would add.**.
  • Split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.
  • FILLING: Fills 2 pie crusts
  • Flour pork chops and cook in frying pan on med-low heat with butter. Take out, cube, and set aside.
  • Cube sweet potatoes, onion, red pepper, Fresno pepper and spices into frying pan with chicken broth. Bring to boil and simmer for 15-20 minute
  • Put an equal ratio of flour and butter together in a small cup (usually one tbsp to one tbsp is enough) mix into broth and veggies. This will thicken the broth to make it more like a gravy. You can use several different techniques to thicken broth.
  • Add cubed pork and sour cream to frying pan.
  • Simmer for a few min, then pour into pie crust. Cover with 2nd layer of crust. Bake for 50 min at 375.

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