Pot pies have been around for centuries, originating around 9500 BC. These hearty pies can be fashioned in many ways and generally consist of different meat, vegetables, and a crust, which can be store-bought or made from scratch.
Pork Chili Pot Pie
This is a wonderful meal to make when you are short on time, provided you have a prepared crust. I usually prefer making my pastry and will make extra to freeze for use at a later time. Drain the kidney beans in this recipe to prevent the crust from turning soggy.
Ingredients
Filling
- 2 tbsp olive oil
- 1 red bell pepper (seeded and diced)
- 1 green pepper (seeded and diced)
- 1 onion (chopped)
- 1 pound lean ground pork
- 2 tbsp chili powder
- 1 tsp ground coriander
- 1 can (796 ml) diced tomatoes
- 1 can (540 ml) kidney beans (rinsed and drained)
- 1 cup frozen corn kernels
- 3 tbsp chili sauce
Crust
- 1 cup Bisquick
- 3 tbsp buter
- ⅓ cup milk
Instructions
Filling
- In a large skillet over medium-high heat, soften one green and one red pepper, along with one onion in two tablespoons of olive oil.
- Add one pound of lean ground pork and cook until it browns. Break it up with a spoon as it cooks.
- Stir in two tablespoons of chili powder and one teaspoon of ground coriander and cook for one minute.
- Add one can of diced tomatoes, one can of red kidney beans, and one cup of frozen corn, and continue cooking for twenty minutes or until the chili has thickened.
- Stir in three tablespoons of chili sauce and remove the skillet from the heat.
- Season with salt and pepper.
Crust
- Add one cup of Bisquick to a mixing bowl and cut in three tablespoons of butter until it becomes crumbly.
- Add one-third cup of milk and stir until moistened.
- Transfer onto a Bisquick floured surface and knead for five minutes.
- Roll into a circle to be used as the top for the pot pie.
Assembly
- Preheat the oven to 400°F. Lightly grease the bottom and sides of a nine-inch pie dish.
- Spoon the chili into the prepared dish, and cover the top with the rolled-out pie dough.
- Cut off any excess dough and crimp the edges. Pierce the top of the pie with a fork to let steam escape.
- Bake for twenty minutes or until the top is golden brown.
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Skillet Pork Pot Pie
Making a pot pie with that leftover pork roast or shoulder is a great idea. I’m not one for wasting food and this is one mealI enjoy making from whatever is left after a previous dinner. That it is made in a skillet makes this a perfect meal, whether in the comfort of your home or outside over a campfire.
Ingredients
Filling
- 3 tbsp butter
- 3 leeks (thinly sliced, 3 cups)
- 1 tbsp thyme (chopped)
- ¼ cup Bisquick
- 3 cups vegetable broth
- 4 cups pork shoulder (rindless, cut into cubes)
- 2 cups potato (cubed)
- ½ tsp salt
- ¼ tsp pepper
- 3 cups frozen peas and carrots
Crust
- 2 cups Bisquick
- 6 tbsp butter
- ⅔ cup milk
Instructions
Filling
- Melt butter in an oven-safe skillet over medium heat.
- Add three cups of sliced leeks and one tablespoon of thyme, cooking until softened.
- Sprinkle in one-quarter cup of Bisquick and cook, stirring, for one minute.
- Stir in three cups of vegetable broth, four cups of cubed pork, two cups of cubed potatoes, one-half teaspoon of salt, and one-quarter teaspoon of pepper.
- Bring to a boil, reduce heat and simmer over medium heat for ten minutes.
- Add three cups of frozen peas and carrots to the pan.
- Continue cooking until the pork is well done, and the potatoes are tender.
Crust
- Add two cups of Bisquick to a mixing bowl and cut in six tablespoons of butter until it becomes crumbly.
- Add two-thirds of a cup of milk and stir until moistened.
- Transfer onto a Bisquick floured surface and knead for five minutes.
- Roll into two circles to be used as the top and bottom for the pot pie.
Assembly
- Preheat the oven to 400°F. Lightly grease a nine-inch pie pan.
- Fit the bottom piece of prepared pie dough into the prepared pan and scoop the pork filling on top.
- Spread the filling out evenly and place the second piece of pastry on top.
- Cut off any excess dough and crimp the edges together.
- Pierce the top of the pie with a fork for venting and bake for twenty to thirty minutes or until golden brown.
Tried this recipe?Let us know how it was!
Biscuit Pork Pot Pie
I’ve made this pork pot pie several times for my husband and he prefers the biscuits in this recipe over the traditional pastry crust. You could choose to prepare the whole dish in an oven-safe skillet, allowing you to pop it straight into the oven instead of transferring it to another dish. Any leftovers can be stored in a microwave-safe container for up to three days.
Ingredients
Filling
- 1 cup butter
- 1 cup Bisquick
- 2 cups vegetable broth
- 2 cups milk
- 2 cups cooked shredded pork roast
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup carrots (cooked, sliced)
- 1 packet of dry ranch dressing mix
- salt and pepper to taste
Biscuits
- 2½ cups Bisquick
- 7 tbsp butter (cold and diced)
- 1 tbsp granulated sugar
- 1 cup buttermilk (cold + more for brushing)
Instructions
Filling
- Melt one cup of butter in a large skillet over medium heat.
- Add one cup of Bisquick and stir until mixed.
- Stir in two cups of vegetable broth. Continue stirring until mixed.
- Slowly pour in two cups of milk and mix until a thick gravy forms.
- Add the packet of dry ranch and salt and pepper.
- Add two cups of shredded pork roast, one cup of frozen peas, two cups of cooked sliced potatoes, one cup of frozen corn, and one cup of cooked sliced carrots.
- Mix well.
Biscuits
- In a large mixing bowl, sift two and one-half cups of Bisquick, and one tablespoon of sugar.
- Place the dry ingredients into a food processor and add seven tablespoons of cold butter. Pulse several times, until the mixture becomes crumbly. (If you don’t have a food processor, you can use a pastry cutter or two knives to cut butter into the flour mixture).
- Transfer the mixture into a large bowl and make a well in the center.
- Pour one cup of cold buttermilk into the center and mix the Bisquick into the milk with a spoon or until the mixture becomes moist. Do not over-mix.
- Turn dough out onto a lightly Bisquick floured surface and shape into a rectangle.
- Fold into thirds.
- Turn the dough sideways and repeat. Do this step three times.
- Add Bisquick as needed.
- Shape the dough into a 1-inch thick rectangle and cut into biscuits using a round cookie cutter or a clean drinking glass.
Assembly
- Preheat the oven to 400°F and lightly grease the bottom of a large baking dish.
- Pour the pork mixture into the prepared dish.
- Place the Biscuits on top of the mixture, brush with the extra buttermilk, and bake for twenty to twenty-five minutes or until the tops of the biscuits are golden brown.
Tried this recipe?Let us know how it was!
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