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