Emulsifier Free Classic Pork Pot Pie
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Learn more →Ingredients
6 servings
For the crust
- 2 refrigerated pie crusts (or 1 batch homemade double-crust pastry)
For the filling
- 1 ½ lb boneless pork shoulder, cut into ¾-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and cut into ½-inch pieces
- 3 stalks celery, cut into ½-inch pieces
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp worcestershire sauce
- 1 cup frozen peas, thawed
For the egg wash
- 1 egg, beaten
- 1 tbsp water
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the pork cubes dry with paper towels and season all over with the salt and pepper.
- 2
Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the pork in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deep golden brown on at least two sides. Transfer the browned pork to a plate and set aside.
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