Pork Pot Pie
This pork pot pie turns leftover roast pork into a full dinner under a golden double crust. The filling is built on a simple roux of margarine, onion, and flour, loosened with pork broth and milk, so the sauce carries real meat flavor rather than tasting of plain cream. Frozen corn and peas keep the shopping short, and store-bought crusts make it an easy weeknight bake.
Instructions
Heat the oven to 425°F. Prepare the pie crusts following the package directions for a two-crust pie, and fit the bottom crust into a 9-inch pie pan.
Melt the margarine in a medium saucepan over medium heat. Add the chopped onion and cook for about 2 minutes, until it is tender.
Stir in the flour, salt, and pepper until no dry flour remains and the mixture is smooth.
Pour in the broth and milk gradually, stirring as you go. Keep cooking and stirring until the sauce is bubbling and has thickened.
Add the cooked pork, corn, and peas, then take the pan off the heat.
Spoon the filling into the crust-lined pan. Lay the second crust over the top, crimp the edges together to seal, and cut three slits in the top so steam can escape.
Bake for 30 to 40 minutes, until the crust is golden brown. Let the pie stand for 5 minutes before slicing.
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