PORK POT PIE

                      

Here’s a twist on an old favorite---pot pie!  I had some leftover pork roast from preparing pork barbeque and I decided to put it right into a pot pie situation.  I think it turned out really good and I encourage you to try making it.  I posted how to make pork roast on October 28^th, 2011 so be sure to look that over.  Then use a portion of the roast (or all of it if it is small) to reinvent the leftovers that you have.

Ingredients:

2 Pillsbury flat (refrigerated) pie crusts---rolled out to extend each about 1 inch beyond their original size.

3 cups of chopped pork roast

½ cup chopped sweet onion (Vidalia if possible)

½ cup chopped celery

2 T. olive oil  (or combination of olive oil and butter if you prefer)

¼ cup butter

½ cup flour

¾ cup milk

Chicken broth—to loosen mixture (use Vegetable broth if you prefer)

1 T. chopped fresh rosemary

1 T. grated fresh ginger

Salt and pepper to taste

Optional:  1 can of cream of chicken soup

Instructions:

*Saute onion and celery in olive oil until translucent

*Melt butter in a saucepan and then add flour and milk, stirring constantly for at least 3 minutes to cook flour (reduce heat so that flour does not brown).

*Whisk in enough chicken broth to loosen mixture, stirring constantly.  Mixture should be thick but not lumpy.

*Add pork roast.  Stir to combine.

*Add rosemary, ginger and seasonings to taste.

*Add soup—if using.

*Place bottom  crust in a deep dish pyrex pie plate.  Gently poke holes across surface and sides of crust using a fork.

*Pour filling into crust.

*Place top crust across top of filling (aligning edges of bottom and top crusts).

*Fold edges of crusts toward the top of the pie with a rolling motion.

*Crimp edges of pie as desired.

*Brush egg wash (1 beaten egg, whisked) across top surface and edges of pie.

*Cut slits in surface of pie as desired.

*Bake pork pot pie on center oven rack at 375 degrees for 45 minutes or until hot, brown and bubbly.