Pork Pot Pie

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This recipe is an excellent way to use up left-over pork after making pulled pork. Use canned vegetables and ready-made pie crust to make it even easier. This is a rustic dish with a deep and satisfying flavor that seems to warm you from the inside out.  Perfect for cool weather.



Ingredients: 

2 cups left-over cooked pork (if using left-over pulled pork, without the barbeque sauce), cut into bite-sized pieces

1 whole medium size onion (any kind) sliced

1 15 oz. can mixed vegetables with potatoes in it

½ cup pitted green olives

1 TBLS minced garlic

1 tsp Herbs de Provence

1 tsp salt

½ tsp black pepper

8 oz. package of shredded sharp cheddar cheese (use any good melting cheese that you prefer)

3 eggs (reserve one for the last to brush on the crust)

2 ready-made pie crusts (unbaked) Pillsbury works great

Spicy mustard (your choice)

2 TBLS olive oil

2 TBLS Worcestershire sauce



Directions: Preheat oven to 350 degrees

Line a deep-dish pie pan with one of the pie crusts. Using a pastry brush, brush the pie shell with the mustard of your choice until its coated well, but not overly messy. Set this aside. 

Using a small cast iron skillet, pour in 1 TBLS of olive oil and sauté the sliced onion in this on medium heat. Stir occasionally. This can cook while you put the pork mixture together. 




In a 12” fry pan, use the other TBLS of olive oil and heat the pan. Add the chopped pork, olives, garlic, salt, pepper, Herbs de Provence, and (drained) canned vegetables. Heat this mixture through. While this heats, add 2 TBLS of Worcestershire sauce to the onions and let them continue to cook on medium heat until they are nice and caramelized, about three minutes. 




In a large mixing bowl, beat the other two eggs with a fork and add the 8 oz. package of shredded sharp cheddar and mix well.




Pour the pork mixture and the caramelized onions into the mixing bowl with the egg and cheese and mix by hand until well incorporated. Pour this mixture into the pie shell. Cover the pie with the other crust and pinch together. You can make a pretty pattern on the shell for air holes if you like. Take the third egg and beat in a small bowl with a fork. Use a pastry brush to brush the egg on top of the crust. This will give your pie a nice shiny brown finish.






Bake in a pre-heated 350 oven for 35 minutes. 





WORDS OF ENCOURAGEMENT: 

"I lay down and slept;

I awoke, for the Lord sustained me." - Psalm 3: 5 NKJV


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