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Smoked Picnic Pot Pie

alarm
Total Time:
40 min
school
Skill Level:
Intermediate
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Servings:
2 Servings
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Smoked Picnic Pot Pie
alarm
Total Time:
40 min
school
Skill Level:
Intermediate
restaurant_menu
Servings:
2 Servings

Ingredients


Product ImageHalf Smoked Pork Picnic Shoulder
  • 1/4 cup(s) Butter1/4 cup(s)
  • 1/2 cup(s) Yellow onion, peeled, diced1/2 cup(s)
  • 16 oz. Frozen mixed vegetables16 oz.
  • 2 Tbsp. Garlic, peeled, minced2 Tbsp.
  • 1/2 cup(s) Flour1/2 cup(s)
  • 1 1/2 pt. Heavy cream1 1/2 pt.
  • 2 cup(s) Smithfield Smoked Pork Picnic Shoulder, cooked, pulled2 cup(s)
  • 1 oz. Cheddar cheese, shredded1 oz.
  • 2 Tbsp. Thyme, chopped2 Tbsp.
  • 1/2 Tbsp. Salt1/2 Tbsp.
  • 2 Tsp. Black pepper2 Tsp.
  • 2 (9-inch) refrigerated pie crusts cut into four 3-1/2 inch rounds2
  • 2 Tbsp. Butter, melted2 Tbsp.

Instructions


  1. Heat oven to 350°F.

  2. In a large sauce pan, sauté onion and garlic in 4 tablespoons butter.

  3. Add vegetables; cook over medium heat for 5 minutes.

  4. Slowly add flour; cook and stir for 5 minutes or until flour is lightly browned.

  5. Slowly add cream; cook and stir until combined.

  6. Add pulled Smithfield Smoked Pork Picnic Shoulder, cheese, thyme, salt and pepper; mix well.

  7. Cook for 5-8 minutes or until thickened.

  8. Portion filling into 4 (8-ounce) ramekins.

  9. Cut pie dough into rounds, 1/4-inch wider than the diameter of the ramekin.

  10. Place pie dough on top of ramekins; pinch around rims to seal.

  11. Brush lightly with melted butter.

  12. Bake for 10 minutes or until crusts are golden brown.

For the Love of Meat

Ingredients


  • 1/4 cup(s) Butter1/4 cup(s)
  • 1/2 cup(s) Yellow onion, peeled, diced1/2 cup(s)
  • 16 oz. Frozen mixed vegetables16 oz.
  • 2 Tbsp. Garlic, peeled, minced2 Tbsp.
  • 1/2 cup(s) Flour1/2 cup(s)
  • 1 1/2 pt. Heavy cream1 1/2 pt.
  • 2 cup(s) Smithfield Smoked Pork Picnic Shoulder, cooked, pulled2 cup(s)
  • 1 oz. Cheddar cheese, shredded1 oz.
  • 2 Tbsp. Thyme, chopped2 Tbsp.
  • 1/2 Tbsp. Salt1/2 Tbsp.
  • 2 Tsp. Black pepper2 Tsp.
  • 2 (9-inch) refrigerated pie crusts cut into four 3-1/2 inch rounds2
  • 2 Tbsp. Butter, melted2 Tbsp.

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