Wednesday, October 19, 2016

Pork Pot Pie

I'll admit it, this dinner was an experiment and from the start Sarah was protesting. Quite a lot. I had some leftover pork, we still have lots of apples from our apple picking trip, and I wanted to use both and make a pot pie. I also had one sweet potato I was going to throw in. Since it's fall, pork + apples seemed like a good idea, add in the sweet potato, some chopped onion, make an apple cider gravy. Yum. Did I mention that Sarah complained a lot? Said she doesn't like pot pies. Yeah, she changed her mind pretty quick when we sat down for dinner. This can either be baked in a cast iron skillet, which is what I did, or it can be put into a pie pan and baked.

Pork Pot Pie
serves 6

1 onion, diced
1 Tbsp oil
2-3 small apples, peeled and diced
1 sweet potato, cooked and diced
1 to 1 1/2 lbs pork, cooked and diced/chopped
3 Tbsp butter
3 Tbsp flour
2 c chicken stock
3/4 c apple cider
salt & pepper
pie crust, either homemade or store bought

Make the gravy first - Melt the butter in a medium saucepan over medium-high heat. Stir in the flour and cook until light brown, about 1 minute. Whisk in the chicken stock and apple cider. Whisk and cook until thickened, about 3 minutes. Season with salt and pepper.

Preheat the oven to 425*. In a cast iron skillet saute the onion in the oil until softened and add the apples. Saute for a few more minutes then add the cooked sweet potato and pork. Stir, then add the gravy, stirring to combine everything; cook until bubbling. At this point you can either add the pie crust directly onto the skillet or you can put the pork mixture into a deep dish pie pan/casserole dish and top with the pie crust. Cut a few small vents in the crust. Bake 20 minutes or until bubbling and the crust is lightly browned.

apple cider gravy recipe came from Rachael Ray