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5
from 1 vote
Pork Pot Pie
Pot pie is a total comfort food, easy to make with pre-seasoned pork loin, some frozen veggies, and puff pastry.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
725
kcal
Author:
Stefani
Ingredients
1/4
cup
unsalted butter
1/4
cup
all-purpose flour
2
cups
low-sodium vegetable broth
2
tablespoons
heavy whipping cream
salt
to taste
pepper
to taste
18
ounces
Tuscan herb dry rubbed seasoned pork tenderloin
cut into 1 inch strips
12
ounces
cubed peas and carrots
typically 1 package of frozen peas and carrots
1/2
cup
pearl onions
canned, frozen, or fresh with skins removed
1
puff pastry sheet
thawed overnight
1
egg
beaten
Instructions
Preheat oven to 400 F.
Melt butter in a large saucepan or pot on medium heat.
Add flour and whisk constantly to make a white roux.
Add vegetable broth and continue whisking for 2-3 minutes until smooth and thick.
Add cream and stir to combine.
Add salt and pepper to taste.
Stir in pork tenderloin strips and vegetables.
Cook for five minutes - the pork should be only partially cooked at this point.
Divide the mixture evenly between four ramekins and top with a little extra pepper.
Roll out puff pastry sheet just a little bit to smooth it out from being in the package.
Cut out four circles of puff pastry a few inches in diameter larger than your ramekins using a small bowl as a guide.
Brush the edges of the ramekins with egg.
Cover each ramekin with a puff pastry circle and brush the top and side of the pastry with egg.
Bake for 20 to 30 minutes or until puffed and golden.
Let cool for five minutes before serving.
Nutrition
Calories:
725
kcal
|
Carbohydrates:
48
g
|
Protein:
37
g
|
Fat:
44
g
|
Saturated Fat:
17
g
|
Cholesterol:
165
mg
|
Sodium:
777
mg
|
Potassium:
762
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
8852
IU
|
Vitamin C:
12
mg
|
Calcium:
58
mg
|
Iron:
4
mg