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Creamy pork potpie


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



Step 1

In a large saucepan, melt the butter. Stir in flour until smooth; gradually add the broth and milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Add the pork, vegetable, cheese, seasoned salt and pepper; heat through. Transfer to a greased 11 x 7 in baking dish. On a lightly floured surface, roll pastry into an 11 x 7in rectangle. Place over pork mixture. Brush with egg. Bake, uncovered, at 425 for 18 to 22 minutes or until golden brown. Let stand for 5 minutes before cutting.


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