PORK AND MUSHROOM POT PIE
¾ cup butter
1 small onion, chopped
2 teaspoon rosemary leaves, chopped
4 cups carrots, chopped into ½” dice
½ teaspoon salt
1 teaspoon fresh ground black pepper
3 cups mushrooms, sliced
¾ cup flour
2 ¼ cups strong chicken stock
2 ½ cups milk
4 cups pork loin, cooked and chopped into ½” dice (great use for leftover pork roast)
2 cups frozen peas, thawed
2 Pie crusts (recipe follows)
1 egg yolk + 1 teaspoon water, beaten
Preheat oven to 350 degrees.
In a large deep skillet, melt the butter and add onions and rosemary. Sauté over medium heat until onion begins to soften, about 2 minutes. Add carrots, salt, and pepper to the pan. Cover the pan and continue to cook while you slice the mushrooms. Add mushrooms to the pan and continue to cook, covered, for 6-8 minutes, stirring frequently, until carrots are just fork tender and mushrooms are lightly browned.
Add flour to the pan and stir to coat, cooking for one minute. Gradually add the chicken broth and milk. Stir gently as sauce thickens to consistency of a thick gravy. Add pork and peas to the pan. Stir to combine and remove from heat. Let the filling cool for at least 30 minutes before assembling pie.
Lightly flour the counter top and roll the first crust disc to 13” width. Place in the bottom of a 10” pie plate. Put the filling in the bottom crust. Roll out the second crust to 12”and place on top of filling. Roll in the edges and crimp to form a crust. Brush with egg wash and cut a few slits for venting in the top of the crust. Bake for 40-45 minutes until crust is browned and filling is bubbling.