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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.7
  • Total Fat: 6.6 g
  • Cholesterol: 35.5 mg
  • Sodium: 434.1 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 14.6 g

View full nutritional breakdown of Shredded Pork Pot Pie calories by ingredient
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Shredded Pork Pot Pie

Submitted by: BEEFGODDESS

Introduction

Inspired by Aida Mollencamp's vegetable pot pie. I took her idea and added slow-cooked pork and celery instead of fennel. Inspired by Aida Mollencamp's vegetable pot pie. I took her idea and added slow-cooked pork and celery instead of fennel.
Number of Servings: 6

Ingredients

    12 oz. of slow-cooked shredded pork loin
    1 tbsp unsalted butter
    2 stalks of celery, chopped
    1/2 medium onion, chopped
    2 carrots, chopped
    3 small red potatoes, peeled and chopped
    1/4 cup flour
    1 cup chicken broth
    1 cup milk
    1 cup frozen peas
    1 tbsp of fresh chives (or 1 tsp of freeze-dried chives)
    Pie dough

Directions

Cook 12 oz. of pork loin (about 2) in oven on 300 degree heat for approximately 3 hours (more or less) until easily shredded with a fork. Set aside.

Melt butter, then saute celery, onion, and carrots until soft. Add potatoes and allow to simmer for 2 minutes, stirring occasionally. Return pork to mixture, then sprinkle flour over the top. Cook for 2 more minutes to get rid of the raw flour flavor. Add broth and milk, stir until thickened. Remove from heat and add peas and chives. Stir thoroughly.

Place in 8x8 dish, then top with pastry dough. Cut vents into the top and tuck corners. Put the dish on a cookie sheet. Cook for 40 minutes at 400 degree. Allow about dish to rest for 5 minutes before serving.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BEEFGODDESS.






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