Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pork pot pie, pork stew with biscuits, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My friends and I love eating pot pies when the weather is cold. One of our friends makes the best chicken pot pie.
I don’t know how she does it because she wouldn’t reveal her secrets (it’s a family recipe that was passed from the older generation to the younger), but there’s something in it that tastes like magic. With every bite, you can taste that little kick that makes her pot pies a must-have every time we have a get-together. The pie crust is perfectly cooked too. The crust is just rightly done and the creamy and meaty filling melts in the mouth.
Recently, this same friend introduces us to one recipe that she just discovered while scouring for recipes that we could blackmail her into making again and again once we had a taste of it. Instead of chicken or turkey, this one makes use of pork. Coming from a meat-loving family, I will eat anything with pork.
But I have never tasted a pork pot pie before; it’s always been chicken or turkey. My initial doubt lies on how flavorful pork can be; that it might overpower the flavors of the other ingredients. One taste though is enough to change my mind. Pork is made to be in a pot pie, and it’s one pot pie dish that’s truly unforgettable.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve with a side dish of fresh salad.