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Deep-Dish Pork Pot Pie

Dishing out the vibes with our Deep-Dish Pork Pot Pie — it’s a flavor explosion you won’t want to miss! Dive into this savory slice of nostalgia with a modern twist, and let your taste buds vibe with comfort food reimagined.

Cooking time 20 min
Preparation time Prep 10 min
Total time Serves 4

Ingredients

  • 1 lb. lean Pork Tenderloin, cubed (1 whole Tenderloin)​
  • 3 tbsp. seasoning salt, divided​
  • 2 tbsp. + 1 tsp. garlic powder, divided​
  • 2 tbsp. + 1 tsp. onion powder, divided​
  • 2 tbsp. + 1 tsp. paprika, divided​
  • 2 tbsp. olive oil​
  • 1 large onion, chopped​
  • 2 cloves garlic, minced or 2 tbsp. garlic paste​
  • 2 carrots, diced​
  • 2 celery stalks, diced​
  • 1 cup frozen peas​
  • 1 cup diced potatoes​
  • 2 tbsp. all-purpose flour​
  • 1 cup low-sodium chicken or vegetable broth​
  • 1 cup milk​
  • 2 tbsp. butter​
  • 1 tsp. dried thyme​
  • 1 tsp. dried rosemary​
  • 1 tbsp. black pepper​
  • 1 package pre-made whole wheat pie crust ​
  • Egg Wash (one large egg whisked with 1 tsp water or milk

Ingredients

  • 1 lb. lean Pork Tenderloin, cubed (1 whole Tenderloin)​
  • 3 tbsp. seasoning salt, divided​
  • 2 tbsp. + 1 tsp. garlic powder, divided​
  • 2 tbsp. + 1 tsp. onion powder, divided​
  • 2 tbsp. + 1 tsp. paprika, divided​
  • 2 tbsp. olive oil​
  • 1 large onion, chopped​
  • 2 cloves garlic, minced or 2 tbsp. garlic paste​
  • 2 carrots, diced​
  • 2 celery stalks, diced​
  • 1 cup frozen peas​
  • 1 cup diced potatoes​
  • 2 tbsp. all-purpose flour​
  • 1 cup low-sodium chicken or vegetable broth​
  • 1 cup milk​
  • 2 tbsp. butter​
  • 1 tsp. dried thyme​
  • 1 tsp. dried rosemary​
  • 1 tbsp. black pepper​
  • 1 package pre-made whole wheat pie crust ​
  • Egg Wash (one large egg whisked with 1 tsp water or milk

Directions

  1. Preheat your oven to 375 degrees F (190 degrees C).​

  2. Cut pork tenderloin evenly into small cubes. Coat with 1 tbsp. each of seasoning salt, garlic powder and paprika, then rest it aside.​

  3. In a large skillet, heat the olive oil over medium heat. Add the cubed pork and brown on all sides until it reaches an internal temperature of 145-160 degrees F. Remove the pork from the skillet and set it aside for a 3-minutes rest.​

  4. In the same skillet, add the butter, chopped onion and minced garlic. Saute until the onion becomes translucent, about 5 minutes.​

  5. Add the diced carrots, celery, peas, and potatoes to the skillet. Cook for another 5 minutes, stirring occasionally.​

  6. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to cook off the raw flour taste.​

  7. Gradually add the chicken or vegetable broth, then milk, stirring constantly to avoid lumps. ​

  8. Add seasonings including 1 tsp. each of thyme, rosemary, onion powder and garlic powder, and 1 tbsp. of seasoning salt and black pepper.​

  9. Add pork tenderloin to the vegetable mixture. Stir well to combine. Bring the mixture to a simmer for about 5 minutes until it thickens. Season to taste and remove from heat.​

  10. Roll out the pre-made pie crust to fit your baking dish. There is a crust for the top and a crust for the bottom. Set one crust aside. Place the other crust in the greased dish, pressing it gently against the bottom and sides.

  11. Carefully spoon the Pork Tenderloin and vegetable mixture into the crust, spreading evenly.

  12. Cover the filling with the second pie crust. Seal the edges and cut a few small slits in the top to allow steam to escape. Brush crust with Egg Wash.

  13. Place the Pot Pie in the preheated oven and bake for about 30–35 minutes, or until the crust is golden brown. Remove the Pot Pie from the oven and let cool a few minutes before serving.

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