I love to make a big pork roast because I can use it leftover in a bunch of ways. One of my favorites is this leftover pork roast pot pie.
Leftover pork roast pot pie recipe
I don’t know about you but I just love pot pie! It’s so comforting and satisfying. I love making them with leftover chicken, pork or beef. Anything really. Even veggie pot pies are amazing.
We used to eat them when I was a kid. They came from a box, but still they were delish. One of the only tv dinner type meals I remember eating with my dad that I actually liked. Those other ones, blech.
It’s easy to whip up the filling, roll out a pie shell or grab a frozen one, fill, and bake. You can also pour it in a dish and top it with frozen biscuits, no crust needed. Whatever you like will work for this pork roast pot pie.
Leftover pork pot pie
The beauty of pot pie is that you can use leftover stuff to make it and it doesn’t take long to throw it together. I love easy dinner ideas!
I love making Ree Drummond’s pie crust recipe. I don’t use anything else anymore. Ree knows what’s up. We swap recipes all the time. Ha!
Once you have the crust ready, fill it with the yummy filling, add the top crust and bake. The smell while it’s baking is INTOXICATING!
Double crust pork pot pie
I can never wait to get a piece of pot pie when I make one. This leftover pork roast pot pie is probably my favorite one. I love pork, it’s my favorite meat. And another fun point is that pork shoulder roast is super cheap. You can make pulled pork sandwiches, stir fry, and so much more. Check out this pork Verde and these 5 recipes to make with one pork roast for more inspiration.
- 1 prepared pie shell
- 2 T. butter or other fat of your choice
- 1 chopped onion
- 1/3 C. flour
- 2 tsp. sage
- ½ tsp salt
- ¼ tsp pepper
- 1 c. milk
- 1 ½ c. chicken stock
- 1 bag frozen mixed vegetables or other veggies of your choice, thawed
- 3 c. shredded pork Verde
- Raw puff pastry biscuits or layer of pie crust
Melt butter in skillet.
Add onion and cook until tender.
Add flour and seasonings and cook and stir until slightly starts to brown.
Add milk and chicken stock all at once.
Cook and stir until mixture thickens.
Add vegetables and meat.
Mix and dump into pie shell.
Top with desired topping.
Bake at 400 until topping is cooked through and browned.
Don’t forget to pin for later