Lactose Free Classic Pork Pot Pie

Total time2 hr 5 min

Prep time35 min

Cook time1 hr 15 min

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Ingredients

6 servings

For the crust

2 refrigerated pie crusts (or 1 batch homemade double-crust pastry)
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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
Ingredient note
A serving of up to about 1 3/4 tablespoons of heavy cream is low in lactose. This recipe contains only about 1 1/3 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
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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