Pork Potpie
Although I determine what foods will appear on our table each night, the whole family decides if the new dishes I try are winners or losers. This hearty potpie was a hands-down keeper!
Ingredients
- CRUST:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shortening
- 5 to 6 tablespoons cold water
- 1 egg
- 1 tablespoon vinegar
- FILLING:
- 1-1/2 cups cubed peeled potatoes
- 1/2 cup thinly sliced carrots
- 1/4 cup thinly sliced celery
- 1/4 cup chopped onion
- 1 cup water
- 2 cups diced cooked pork
- 3/4 cup pork gravy
- 1/2 teaspoon dried rosemary, crushed, optional
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Half-and-half cream, optional
Reviews
i sautéed the vegetables in butter and olive oil after parboiling the potatoes. I then made a rue with a tablespoon of Wondra and 2/3 cup of chicken stock. Then I added a cup of gravy. i used our leftover pork from a roast we had a few nights before. it was absolutely delicious. easily the best pot pie so far!
This was good.
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