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Pork Chops and Applesauce Pot Pie

Ingredients

  • LUCKY LEAF® Premium or Organic Apple Fruit Filling or Topping
  • 1/2 cup Butter
  • 1 small onion, chopped
  • 3 teaspoons fresh ginger, minced
  • 2 cups chopped carrots
  • 2 1/2 cups chopped potatoes
  • 1/2 teaspoon Salt
  • 1 teaspoon black pepper
  • 1/2 cup Flour
  • 2 1/2 cups chicken broth
  • 1 cup milk
  • 2 cups pork loin, cooked and chopped into 1/2" dice
  • 1 Refrigerated pie crust
  • 1 egg yolk + 1 tsp. water, beaten

Directions

  1. Step 1
    Preheat oven to 400 degrees.

  2. Step 2
    In a large skillet with sides, melt the butter and add onion and ginger.

  3. Step 3
    Sauté over medium heat until onion begins to soften, about 3 minutes.

  4. Step 4
    Add carrots, potatoes, salt, and pepper to the pan.

  5. Step 5
    Cover the pan but continue to sauté for about 10 minutes, stirring frequently, until potatoes and carrots are just fork tender.

  6. Step 6
    Add flour to the pan and stir to coat, cook for one minute over medium-low heat.

  7. Step 7
    Gradually add the chicken broth and milk. Stir gently as sauce thickens.

  8. Step 8
    Add pork to the pan.

  9. Step 9
    Add Lucky Leaf Apple pie filling to the pan and stir to combine.

  10. Step 10
    Remove from heat.

  11. Step 11
    Remove one crust from the package.

  12. Step 12
    Lightly flour the counter top and roll to 13” width (this can be done while filling is cooking).

  13. Step 13
    Fold in half and place in the bottom of a 10” pie plate.

  14. Step 14
    Put the filling in the bottom crust.

  15. Step 15
    Roll out the second crust to 12”and place on top of filling.

  16. Step 16
    Roll in the edges and crimp to form a crust.

  17. Step 17
    Brush with egg wash and bake for 30-40 minutes until crust is browned and filling is bubbling.

What others are saying about this recipe

  1. Pam Gelsomini says:

    Dear Lucky Leaf! This was my winning recipe in your contest and I am so proud you are posting it! Can’t blame you because it is yummy indeed! However, there is one TYPO in the recipe. You mention 2 CANS of pork loin (I don’t think that product even exists). It should say 2 CUPS pork loin. I usually add that leftover pork roast is perfect for this dish. Thanks so much! Glad you like it enough to repost! Best, Pam Gelsomini

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