Save on Pinterest

Pork Pot Pie

Total Time

Prep: 20 min. Bake: 25 min.


4-6 servings

What a great way to use up leftover pork roast—and it sure doesn't taste like leftovers. It's one of those down-home comfort foods that really warms up a cold night.—Dlores DeWitt, Colorado Springs, Colorado


  • 2 medium carrots, thinly sliced
  • 1 small onion, chopped
  • 1/4 cup water
  • 2 cups cubed cooked pork
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried savory
  • 1/8 teaspoon garlic powder
  • Pastry for single-crust pie (9 inches)
  • 1 tablespoon grated Parmesan cheese


  1. In a saucepan, cook carrots and onion in water until tender; drain. Add the pork, soup, parsley, salt, savory and garlic powder. Transfer to a greased 9-in. pie plate.
  2. On a lightly floured surface, roll out pastry into 10-in. circle; place over pork mixture. Cut slits in top; flute edges. Sprinkle with Parmesan cheese. Bake at 425° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts

1 piece: 310 calories, 16g fat (6g saturated fat), 52mg cholesterol, 653mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 16g protein.

Recommended Video