PEACHY-KEEN PORK POT PIE
I have been chosen as 1 of 30 bloggers to compete in the Wick’s Pies Blogger Recipe Challenge. The challenge is to create innovative and unique recipes with Wick’s pie crusts in 2 categories – Pot Pie and Dessert.
The inspiration for this pot pie entry was the bounty of fresh peaches in my kitchen right now and the beautiful way that pork pairs with peaches. Here’s how I made it:
Note – you can click on any of the photos in the post for a link to the recipe or scroll to the bottom of this post for the whole recipe. You can also click on the Wick’s logo above for a direct link to their website and shop page.
Preheat oven to 375 degrees.
Cut the pork into 1-1 ½” cubes. Lay them in a single layer on a cutting board and season with 1 teaspoon of the salt and ½ teaspoon of the black pepper.
Melt 1 stick (8 tablespoons) of the butter in a large deep skillet over medium high heat and add the pork to the pan in a single layer. Let them sear for 2-3 minutes and then toss and let them sear on the other side(s) for another minute. Remove from the pan to a bowl and set aside. Note – they do not need to be fully cooked as they will cook again in the pie.
Add the remaining 2 tablespoons of butter to the pan drippings. Add the carrots and onions to the pan and cook, tossing for 2 minutes. Grate the ginger into the pan. Add a splash of the chicken stock to the pan and stir to deglaze any brown bits. Cover the pan and stir the carrots every 2-3 minutes, recovering the pan after stirring, until the carrots are tender when pierced with the tip of a paring or steak knife. Add a little more chicken stock as needed if they begin stick.
Season the carrots and onions with the remaining 1 teaspoon of salt, ¼ teaspoon of the black pepper, and the cinnamon. Toss to combine.
Stir the flour into the carrots and cook for one minute, stirring constantly, allowing the butter and pan juices to absorb the flour. Gradually add the chicken broth, followed by the milk, stirring constantly, until a thick, rich thick gravy forms, about 3-4 minutes.
Add the pork and any juices that have developed back to the pan and toss to combine.
Turn off the heat and stir in the peaches and frozen peas. Set the pan aside and let the filling cool to room temperature. You can make the filling in advance and keep in the refrigerator but bring back to room temperature before assembling the pie.
Remove the pie shells and 6” dough disks from the refrigerator. Divide the filling evenly between the shells. Cut the 6” dough disks into ½” thick strips. Lay the strips across the top of the pie, weaving them in a criss-cross/lattice pattern. Crimp the overhanging edges of the strips with the crust on the pie shell.
Combine the egg yolk with 1 teaspoon of water and brush the egg wash all over the top of the dough on each pie crust.
https://www.dishofftheblock.com/recipe/peachy-keen-pork-pot-pie/
Bake at 375° for 35-40 minutes or until filling begins to bubble out of the crust and crust is golden brown. Let set for 10-20 minutes and DEVOUR!!
PEACHY-KEEN PORK POT PIE
2 pounds boneless pork sirloin or boneless pork loin or (or combination)*
2 teaspoons salt, divided
¾ teaspoon black pepper, divided
10 tablespoons butter, divided
2 ½ cups carrots, chopped into ½ – ¾” dice (about 4 large carrots)
1 small onion, chopped
2 teaspoons fresh ginger root, grated on a microplane
1 teaspoon cinnamon
¾ cup flour
2 cups strong chicken broth
3 cups milk
4 large fresh peaches, cut in 1” thick wedges (pit discarded)
1, 10 ounce bag frozen peas
6, Wick’s Pie Shells
6, Wick’s 6” Dough Sheets
1 egg yolk
Preheat oven to 375 degrees.
Cut the pork into 1-1 ½” cubes. Lay them in a single layer on a cutting board and season with 1 teaspoon of the salt and ½ teaspoon of the black pepper.
Melt 1 stick (8 tablespoons) of the butter in a large deep skillet over medium high heat and add the pork to the pan in a single layer. Let them sear for 2-3 minutes and then toss and let them sear on the other side(s) for another minute. Remove from the pan to a bowl and set aside. Note – they do not need to be fully cooked as they will cook again in the pie.
Add the remaining 2 tablespoons of butter to the pan drippings. Add the carrots and onions to the pan and cook, tossing for 2 minutes. Grate the ginger into the pan. Add a splash of the chicken stock to the pan and stir to deglaze any brown bits. Cover the pan and stir the carrots every 2-3 minutes, recovering the pan after stirring, until the carrots are tender when pierced with the tip of a paring or steak knife. Add a little more chicken stock as needed if they begin stick.
Season the carrots and onions with the remaining 1 teaspoon of salt, ¼ teaspoon of the black pepper, and the cinnamon. Toss to combine.
Stir the flour into the carrots and cook for one minute, stirring constantly, allowing the butter and pan juices to absorb the flour. Gradually add the chicken broth, followed by the milk, stirring constantly, until a thick, rich thick gravy forms, about 3-4 minutes.
Add the pork and any juices that have developed back to the pan and toss to combine. Turn off the heat and stir in the peaches and frozen peas. Set the pan aside and let the filling cool to room temperature. You can make the filling in advance and keep in the refrigerator but bring back to room temperature before assembling the pie.
Remove the pie shells and 6” dough disks from the refrigerator. Divide the filling evenly between the shells. Cut the 6” dough disks into ½” thick strips. Lay the strips across the top of the pie, weaving them in a criss-cross/lattice pattern. Crimp the overhanging edges of the strips with the crust on the pie shell.
Combine the egg yolk with 1 teaspoon of water and brush the egg wash all over the top of the dough on each pie crust.
Bake at 375° for 35-40 minutes or until filling begins to bubble out of the crust and crust is golden brown. Let set for 10-20 minutes and DEVOUR!!
*Leftover pork is also great for this recipe.
Serves 6
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