PORK POT PIE

Pork Pot Pie image

What a great way to use up leftover pork roast-and it sure doesn't taste like leftovers. It's one of those down-home comfort foods that really warms up a cold night.-Dlores DeWitt, Colorado Springs, Colorado

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 11

Ingredients

2 medium carrots, thinly sliced
1 small onion, chopped
1/4 cup water
2 cups cubed cooked pork
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon dried savory
1/8 teaspoon garlic powder
Pastry for single-crust pie (9 inches)
1 tablespoon grated Parmesan cheese

Steps:

In a saucepan, cook carrots and onion in water until tender; drain. Add the pork, soup, parsley, salt, savory and garlic powder. Transfer to a greased 9-in. pie plate., On a lightly floured surface, roll out pastry into 10-in. circle; place over pork mixture. Cut slits in top; flute edges. Sprinkle with Parmesan cheese. Bake at 425° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 310 calories, Fat 16g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 653mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

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