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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.
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Prep Time 25 minutes
Cook Time 50 minutes
Servings 4 people

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
  • 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.
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