Creamy Pork Pot Pie

This recipe is very delicious and easy. I used this dish for my Medieval Style Dinner, and it was perfect for the occasion. Very easy, just don’t forget to cook the meat beforehand (like I almost did!). It’s not really a pie, more like a casserole. All of the filling is in a pan, and you just put the puff pastry on top, brush with egg and bake!

This recipe is from:

https://www.tasteofhome.com/recipes/creamy-pork-potpie/

INGREDIENTS

• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 1 can (14-1/2 ounces) chicken broth
• 3/4 cup whole milk
• 2-1/2 cups cubed cooked pork
• 2-1/2 cups frozen broccoli-cauliflower blend (mine also had carrot slices)
• 1-1/2 cups shredded cheddar cheese (I left it out, but you don’t have to)
• 1/2 teaspoon seasoned salt
• Dash pepper
• 1 sheet frozen puff pastry, thawed
• 1 large egg, lightly beaten

DIRECTIONS

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through.
• Transfer to a greased 11×7-in. baking dish. On a lightly floured surface, roll pastry into an 11×7-in. rectangle. Place over pork mixture. Brush with egg.
• Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.

NOTES

I didn’t have an 11×7-in baking dish, so I used a 9×13-in baking dish. Don’t forget to grease the pan, and also to cut a couple slits in the pastry before you brush the egg, or else it will explode out the sides.