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.
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.