Do you like Chicken Pot Pie? What about Pulled Pork Carnitas? This recipe is for you!
I am a crock pot addict and I love to make pulled pork and chicken in the crock pot but I usually end up having leftover meat and after a day or so I need a new way to use it up because I'm not one that can eat the same thing for days in a row.
Recently I made one of my Wildtree freezer meals (another post for another day) and the pulled pork sandwiches were so good but after day two I needed to enjoy the leftover pork in a different meal so I ended up making a pot pie..
It was super easy, super fast and helped me clear out some food in my pantry and freezer. I am trying to use up what we have in our pantry because it is an unorganized OVERFLOWING mess.
This has minimal ingredients and these are staples in my pantry.
I used a pork butt because it was on sale and was needed for my Wildtree meal but you can use any pork that you like shredded. I cooked it in the crockpot for 8 hours on low while I was at work. If you are making this from scratch I recommend for your meat seasoning it with garlic salt or powder, paprika, salt, pepper and one cup of broth (chicken or beef will work) When you are ready to take the meat out, let it rest for about 10 minutes and then shred it. I put mine back in the crockpot to help soak up some of the good juices in the sauce.
For the pie I use premade pie crust. The kind you get in the refrigerated section that is rolled up. I use the store brand because in my opinion they work and taste just as good as the name brand that you will pay a little more for. Place one crust in a 9" pie pan (greased) and just spread to make sure it goes up the sides. You do not have to use a bottom crust but we love crust in our family so we do a bottom and top.
In a large bowl you want to take your pork from the crock pot (spoon it out of the juice because you don't want all of that in there yet, it will make your crust soggy) add a can of black beans, corn, can of diced green chiles and sharp cheddar cheese. Mix these together and pour into your bottom crust.
I then take a little of the juice from the crock pot and spoon it over the mixture, this way the meat doesn't dry out from cooking but it also isn't just sitting on your bottom crust. Again, the soggy issue.
Place your top crust and crimp around the edges. I use my fingers and just smoosh it but you can be fancy and use a fork. Poke some holes in the top for ventilation. Place it in the oven at
350 F for about 20 mins. I check to see if my outer edges are browning and if they are I use a pie crust cover to prevent burning but you can also just cover it with aluminium foil.
After the 20 minutes are up and your outer crust is browning, adjust your oven to 400 F for another 30 minutes. Check your pie intermittently to prevent burning because ovens may vary. I always hate giving times on ovens because between you and me...I don't usually set a timer. I just check on it periodically and when it's brown I know it's ready. This may or may not drive my husband crazy.
I always like to let it sit for about 10 minutes to let the juices solidify so it makes cutting easier. I serve it with this really good garlic aioli on the side.
That's it! Simple yet delicious and a great way to use up meat. Let me know if you try this recipe out and how you like it!!
3 lb pork butt
1 cup broth (chicken or beef)
1 TBSP garlic salt or powder
1/2 TBSP Paprika
15 oz. can black beans (rinsed & drained)
8.75 oz. can corn (drained)
4 oz. can diced green chiles
1 cup sharp cheddar cheese
1 box prepared pie crust (2 per box)
Garlic Aioli Recipe Below
To prepare pork:
1. Place pork in crock pot with broth, garlic salt, paprika, salt and pepper, Cook on high 6 hrs. or low for 8 hrs.
2. Remove from crock pot and rest for 10 minutes.
3. Shred pork and return to crock pot.
To prepare pot pie:
1. Preheat oven to 350 F. Grease 9" pie pan. Place 1 pie crust in pan and smooth on edges.
2. In large bowl combine pork (no juice), black beans, corn, green chilies and cheddar cheese.
3. Pour mixture into prepared pie crust.
4. From reserved juice in crock pot, spoon about 1/4 cup of juice over mixture.
5. Place top crust on mixture and crimp sides.
6. Cook at 350 for approx. 20 minutes. Check outer crust and cover with foil or pie crust cover.
7. Adjust oven temp. to 400 F and cook for additional 30 minutes or until golden brown.
8. Remove from oven and let rest for 10 minutes. Slice and serve with Garlic Aioli sauce!
While your pot pie is cooking combine in a small bowl: 1/2 cup sour cream, 1/2 cup mayonnaise and 1/4 tsp. of each: garlic salt, onion powder, parsley, basil and black pepper. Mix to combine and place in fridge for flavors to meld while pie is cooking. You can adjust the spices as needed. Serve on the side or top!