Pork Pot Pie

Finding some old vegetables in the refrigerator is a perfect time to make up a big pan of Pot Pie! Chicken, Pork, Beef, Turkey….or just Vegetable! Who doesn’t love gravy and vegetables and delicious meat covered with a crust?!

Chop Up the Vegetables in bite size pieces. I used Onion Carrot, Celery, Green Beans, Corn, Yellow Pepper and Potato
I fried 2 pieces of bacon and removed the meat, then quickly browned 1/2 of a Pork Tenderloin, cubed. Remove from Pan when Browned.
Add some Olive Oil and Butter and throw in all the vegetables and saute until they are warmed and starting to color.
Keep stirring until the vegetables begin to brown.
Sprinkle with 1/4 cup flour and keep stirring until the flour and vegetables and butter/olive oil start to get clumpy and thick.
I use some Just Juice Apple Juice and BetterThanBroth Chicken and Vegetable broths for the liquid.
Add about 2 cups of liquid and stir until bubbling and thickened
Cover with a prepared pie crust. Bake at 400* for about 45 minutes.
Let cool a few minutes before serving. I like to serve right from the cast iron in the middle of the table!
Delicious Pork Pot Pie
Pork Pot Pie

Pot Pie

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 6 servings

Making a Pot Pie is a great way to use up some of the tired vegetables in your refrigerator. Use your favorite combination, but Onion, Carrot and Potato are common.


  • Several cups of chopped vegetables. (Onion, Celery, Carrot, Red or Yellow Pepper, Corn, Green Beans, Peas, Potato all work well)
  • 1/2 Pork Tenderloin piece
  • 2 slices Bacon
  • 1 T. Butter
  • 1 T. Olive Oil
  • 2 cups Broth
  • Salt and Pepper
  • 1/4 cup flour
  • 1 prepared pie crust
  • 12 inch Lodge Cast Iron Pan


  1. Chop up the vegetables into bite sized pieces.
  2. Chop up 1/2 a Pork Tenderloin into bite sized pieces.
  3. Fry up Bacon and remove. Retain the bacon grease.
  4. Saute Pork Tenderloin until just browned. Remove from Pan and set aside.
  5. Add Olive Oil and Butter, Saute all vegetables until starting to brown. Sprinkle Salt and Pepper on Vegetables.
  6. Sprinkle with 1/4 cup flour and keep stirring until vegetables start to thicken and clump.
  7. Add the meat back into the pan.
  8. Add 2 cups broth and stir until thickened.
  9. Cover with the prepared pie crust.
  10. Bake at 400* for 45 minutes. Let cool a few minutes before eating.
  11. I serve with cold fruit