Pork Pot Pie Recipes

A rich & creamy pot pie.

This pot pie is pretty simple to make and quite tasty. I pack it full of vegetables. It's easy to substitute in anything that is in season from squash to spinach to green beans. I substitute sweet potato for the more traditional white potatoes and I loved the result.

It's easy to modify this recipe to be lower in calories by eliminating the second pie crust (which I use to top the pot pie - it will save you about 80 calories) or to use only egg whites instead of one whole egg (which saves about 6 calories).

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

A great use for leftover roasted pork! To cut down on the prep time, I used thinly sliced potatoes as my bottom and top crusts.

Great way to use up leftover pork ribs

use for pot pie crust
use leftover pork tenderloin, potatoes, & frozen veggies

A Pork Tenderloin Pot Pie. Can also be made with Chicken. It is a good comfort food!

This is great for left overs. I've used chicken and pork, plus extra veggies l have on hand.