If you are about to cater to a large crowd (relatives who are staying over for holidays)—this pot pie is the perfect solution. It’s rich and flavorful; a heavy meal that will surely satisfy any small or huge appetite. The adults will love it because of its flavor. The kids will love it because it smells and looks good enough to eat. I don’t think you even have to worry about leftovers.  My BFF said that this meal reminds her of home-cooked comfort food, just like her moms. I agree with our friend. It’s the perfect example of a nice home-cooked meal, a dish that when served, will always remind us of those lazy talks in the kitchen, the tiny little banters, and the soft smiles amongst family members—it tastes like home.

I look forward to making this pork stew and biscuits again, soon.

Ingredients

Pot Pie:

3 pounds Tyson boneless pork shoulder, cut into 1 1/2-inch pieces

Kosher salt and ground black pepper

2 tablespoons Bertolli olive oil

1 red onion, cut into medium dice

4 cloves garlic, chopped

4 large carrots, sliced

1 16 oz. can diced tomatoes

1 tablespoon McCormick dried oregano

4 tablespoons (1/2 stick) Land O Lakes unsalted butter

1/2 cup Gold Medal flour

1/2 cup cognac

6 cups College Inn chicken broth or stock

1/2 cup Borden heavy cream

3 cups chopped kale

4 medium carrots, cut into 1-inch pieces

1 pound small red potatoes, halved

Drop Biscuits:

1 1/4 cups Gold Medal all-purpose flour

3/4 cup Martha White yellow cornmeal

2 tablespoons Clabber Girl baking powder

2 tablespoons Domino sugar

3/4 cup TruMoo milk, plus for brushing

1 large Eggland’s egg, lightly beaten

3/4 cup grated Monterey Jack

3 tablespoons Land O Lakes unsalted butter, melted

Instructions

For the pot pie: Sprinkle the pork with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork on all sides. Remove to a plate and set aside.

To the Dutch oven–with the brown bits still in the pot–add the onions, garlic, carrots, tomatoes, and oregano; cook, stirring, until fragrant, 2 to 3 minutes. Stir in the flour until completely combined into a roux. Pour in the cognac and simmer until reduced by half. Add the chicken broth and cream, and stir to combine. Add the browned pork. Bring to a simmer, partially cover the pot, and braize over medium heat until the pork is just fork tender, 1 1/2 hours. Stir in the kale, carrots and potatoes, cover, and cook over medium-low heat for another 15 minutes.

For the biscuit topping: Preheat the oven to 400 degrees F.

In a large bowl, whisk to combine the flour, cornmeal, baking powder and sugar. Add the milk and the egg, stirring until just combined. Stir in the Monterey Jack and the melted butter; stir until a batter consistency is reached.

Spoon tablespoon-size balls of the batter over the pot pie until the top is fully covered with biscuit balls. Brush the tops of the biscuits with milk.

Bake until the biscuit topping is golden and cooked through, 15 minutes.

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Quick Tip: You can bake the biscuits separately if you prefer but I don’t recommend it.