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Pork Pot Pie

February 6, 2012

A great dinner using some leftover pork loin.  I have to make something new with leftovers or it is just not happening and this one I love.  I always try to cook extra when pork loin is on the menu as there are so many wonderful recipes to enjoy.  Save that extra gravy too.

Pork Pot Pie


  • 1/2 C. Pork Gravy (leftover)
  • 1 T. Butter
  • 1 Sm. Onion (diced)
  • 1 Stalk Celery (diced)
  • 1/3 C. Dry White Wine
  • 2-3 T. Flour
  • 1/2 C. Whole Milk (more or less)
  • 1 C. Mixed Vegetables (frozen)
  • 1-1 1/2 C. Pork Loin (leftovers-diced)
  • 1 Egg (for egg wash)


  1. Warm the gravy with butter and saute the onion and celery
  2. Add the white wine and let cook down; add the flour and milk and stir until mixture becomes quite thick
  3. Add the frozen vegetable and stir while they cook about (3-4 minutes)
  4. Add the pork and combine thouroughly; pour in prepared pie
  5. Add the top pie crust; put a few knife slits in top of crust and brush with the egg wash
  6. Bake at 350 degrees for about 35-45 minutes

(Serves 4-6)

Recipe adapted from Wolfgang Puck

3 Comments leave one →
  1. Ranger permalink
    May 2, 2019 07:01

    No pastry mentioned in ingredients.

  2. February 6, 2012 22:08

    Look at that. I almost did something similar with leftover pork the other day and wish I had!

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