Pulled Pork Pot Pie

Did you just do a big pork shoulder or butt and have a ton of leftover pulled pork? Tired of pulled pork sandwiches? This is a fun twist on pot pie to use those leftovers in a delicious way. And it makes MORE great leftovers!

I tend to always make to much pork for just the two of us. I usually get an 5-8 lb. pork butt and smoke it all day. But what do you do with all that pulled pork? I have a few recipes but this one is my favorite!

Pulled Pork Pot Pie

Ingredients

⅓ cup flour

1 ¾ cup chicken broth

½ cup milk

⅓ cup butter

⅓ cup chopped onion (onion powder in a pinch)

1 box of Pillsbury pie crust (2-pack)

2 ½ cups of pulled pork (can be substituted with shredded chicken or turkey)

1 bag of frozen peas and carrots, thawed (I had a bag of the frozen veggies that can be microwaved and microwaved it for 5 minutes.)

½ TBSP Celery salt

½ TBSP Pepper

½ TSBP Salt

Disclaimer: I really don’t measure how much seasoning I use. Remember to measure with your heart!

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Directions

1. Heat oven to 400 degrees. Butter a 9 inch glass pie pan. Let the pie crust sit out while you're cooking so it is easier to roll out onto the pan later.

2. In a large skillet pan, melt the butter. Add onion, stir frequently and cook until tender. Stir in flour, salt, pepper and celery salt. Mix together thoroughly.

3. Slowly stir in broth and milk. I usually do 1 cup of broth, and ½ cup of milk at the same time. Wait until it thickens up and then add the rest of the broth. Continue to stir and cook until it is bubbly and thickened.

4. Stir in pulled pork. If it was in the fridge make sure to break it up really good. Add the vegetables. Thoroughly mix everything together and let simmer until it is as thick as you would prefer. I determine if there is enough seasoning by seeing the seasoning. If you cannot see the pepper in the mix you probably need to add more!

5. While the mixture cooks, lay out the pie crust in the pan. Once the mixture is thickened to your liking pour it into the pie crust. Add the top pie crust and smoosh the edges together in whatever design you would like. (Refer to my picture for an example) Don’t forget to cut slits in the top crust!

6. Pop it in the oven for 30 minutes to start. Check the edges to make sure they are not over browning. If they are, add tin foil to the edges and continue to cook. 40 minutes was the sweet pot for me to have that golden crust and firm edges (but not burnt). You may like your crust more brown! Cook to your liking.

7. Let it rest for about an hour and enjoy!