Pork Pot Pie

A few days ago just a day and a half after the American Thanksgiving I read a comment on Twitter where the person was so sick of eating turkey. At the time this really rubbed me the wrong way especially so close after a day of giving thanks for the many blessings in life. Everyone who cooks has to deal with left-overs. It's just a given. Left-overs are a blessing because it means you have enough food that you won't go hungry like so many do world wide. A frugal home cook embraces left-overs knowing they become budget stretching meals. It's true that left-overs are not always glamorous eating when they are presented the same way three or four nights in a row. The trick therefore becomes not serving them the same way until they are used up.

My husband was fortunate to win a large package of 8 pork chops in a raffle at a recent community social. Saturday night I made oven baked pork chops in mushroom sauce that gave a new twist on an old family favourite. Sunday night we warmed up 2 of the pork chops with sauce served with hot buttered broad egg noodles and salad. Monday afternoon I cut the meat from the bone of the remaining 4 pork chops thinking I would turn it into a chowder. Then another idea came to mind which was to make a pork pot pie that would allow me to continue working on another project while the meal cooked.

Pork Pot Pie

Pot pie is an easy way to use up any stew-like dish. The crust can be a pastry type crust (eg. pie pastry, puff pastry) or simply a topping of bisquits. The bisquit topping can be made using a bisquit batter mix (preferable) or refigerator bisquit dough. Bisquit dough can easily be made with a homemade or commercially made baking mix.

While I wanted to use up the left-over pork chops and some of the left-over niblet corn I din't want the resulting meal to be a total repeat of the original. Pictured is the pork pot pie in the deep dish 2.6 L casserole dish. I used a bisquit batter seasoned with garlic salt and cheddar cheese for the topping.

Method: Spoon half the meat mixture into the casserole dish. Place a layer of corn on top then the rest of the meat mixture. Pour 3 cups of homemade or commercially made baking mix into a mixing bowl. Stir in 1 cup of shredded cheddar cheese and about 1 tsp of garlic salt. Pour in enough milk to make a thick, spoonable batter. Spoon the batter over the meat mixture spreading to cover. Bake at 180ºC/350ºF until meat mixture is bubbly and bisquit topping comes clean in the center when poked with a toothpick and is golden brown.