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Pork Vegetable Pie

  • 3 T butter
  • 1 c chopped green pepper
  • ¼ c chopped onion
  • 3 T flour
  • 1 tsp salt
  • ¼ tsp ground ginger
  • 1/8 tsp dry mustard
  • 1/16 tsp pepper
  • 1 ¼ chicken broth
  • 2 ½ c cooked pork
  • 1 c sliced, cooked carrots
  • 1 ½ c frozen beans
  • Pastry for double crust pie

 

Melt butter over medium heat. Add green pepper and onion; sauté until tender. Stir in flour, salt, ginger, mustard and pepper. Cook one minute, stirring constantly. Gradually add chicken broth. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in pork, carrots and beans. Pour into pie shell, top with second crust. Bake at 400 degrees for 30-35 minutes. Let sit ten to fifteen minutes before cutting so pie can set up.

 

Serves 6-8

 

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