Different Pot Pie

There is just something about a pot pie that is comforting. My daughter particularly likes a chicken pot pie, so I make them fairly often.

This is a different pot pie recipe. It uses pork shoulder, which to be honest, I have never done before.

The pork cooks beautifully in the hour long, slow cook. It has the perfect level of moisture in the meat.

I did add my carrots and onions during the initial hour of cooking time instead of cooking them beforehand. I like the flavor that is added by cooking the vegetables with the meat.

You could of coarse boiling them before. But why miss out on the meaty flavor. . .

I used an oven proof pan, so I did not have to transfer the pork mixture to a casserole. If you don’t have oven proof dishes - first - get one! Second, it is very easy to transfer to a casserole.

The pastry was buttery and flaky. Placing it over the top, but not sealing the edges gives the filling plenty of space to vent.

I did cut some venting slits into the pastry anyway, but I probably didn’t need to.

The gravy thickens nicely with the flour slurry.

The dish was wonderful. It was a great adaptation to a traditional pot pie!

Watch The Video

PORK PIE

2 Pounds Pork Shoulder

2 1/4 Cups Boiling Stock or Water

1 Teaspoon Salt

1 Bay Leaf

2 Cups Cooked Carrots

6 Small Cooked Onions

1 Recipe Plain Pastry

Cut pork into cubes, brown in fat. Add stock, salt and bay leaf. Cover and cook until meat is tender, about 1 hour. Thicken gravy with flour mixed into a paste with water. Add carrots and onions. Pour into a baking dish. Cover with pastry. Bake in a 450 degree oven for 20 minutes.