Ingredients Jump to Instructions ↓

  1. CRUST:

  2. 3 cups all-purpose flour

  3. 1/2 teaspoon salt

  4. 1 cup shortening

  5. 5 to 6 tablespoons cold water

  6. 1 egg

  7. 1 tablespoon vinegar


  9. 1-1/2 cups cubed peeled potatoes

  10. 1/2 cup thinly sliced carrots

  11. 1/4 cup thinly sliced celery

  12. 1/4 cup chopped onion

  13. 1 cup water

  14. 2 cups diced cooked pork

  15. 3/4 cup pork gravy

  16. 1/2 teaspoon dried rosemary, crushed, optional

  17. 1/4 teaspoon salt

  18. 1/8 teaspoon pepper

  19. Half-and-half cream, optional

Instructions Jump to Ingredients ↑

  1. Pork Potpie Recipe photo by Taste of Home In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling.

  2. In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside.

  3. On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown. Yield: 6 servings.


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