• 1 1/2 pounds pork shoulder, cubes cut into 3/4-inch pieces
  • 3 tablespoons butter
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup carrots, sliced
  • 1/2 cup green onion, thinly sliced
  • 1 cup peas, (frozen, unthawed)
  • 1/4 cup flour
  • 1 cup half & half
  • 1 15-oz package refrigerated pie crust

Heat oven to 425 degree F.

Melt butter in large skillet. Brown pork cubes over medium-high heat. Stir in chicken broth and seasonings; simmer 10 minutes. Stir in carrots and onions; simmer 10 minutes. Stir in peas. In small bowl, combine flour and half & half; beat until smooth. Gradually stir into skillet; cook and stir until thickened.

Follow pie crust package directions for 2-crust pie, filling with pork mixture. Bake for 35-40 minutes or until golden brown.

Serves 6

This humble pot pie becomes a beauty when its savory aroma tempts a hungry family to the table. You could even used leftover pork roast.  A meal in itself, it calls only for a fresh salad on the side—try a green salad tossed with sliced seedless red grapes and crumbled blue cheese.

Calories: 640 calories

Protein: 38 grams

Fat: 38 grams

Sodium: 930 milligrams

Cholesterol: 130 milligrams

Saturated Fat: 17 grams

Carbohydrates: 44 grams