Both the filling and crust for these pot pies can be made ahead and refrigerated overnight. Reheat filling over medium heat before assembling pot pies.
Roasted Pork and White Bean Pot Pies
2014-11-07 23:05:39
Yield: 8 servings
Filling
- 1 (2 1⁄2-pound) boneless pork shoulder
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 3 tablespoons vegetable oil, divided
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped sweet onion
- 1 tablespoon minced fresh garlic
- 4 (15.5-ounce) cans cannellini beans, rinsed and drained
- 4 cups chicken broth
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 tablespoon fresh lemon juice
Crust
- 2 (11-ounce) packages piecrust mix, such as Betty Crocker
- 2⁄3 cup cold water
- 1⁄4 cup plain yellow cornmeal
- 2 large egg yolks, lightly beaten
- 1 teaspoon kosher salt, divided
Instructions
- Preheat oven to 325°.
- For filling: Sprinkle pork with 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper. In a medium Dutch oven, heat 1 tablespoon oil over medium-high heat. Add pork; cook until browned on all sides, approximately 4 minutes.
- Bake, covered, until very tender, approximately 2 hours and 30 minutes. Let stand 15 minutes. Using 2 forks, shred meat. Set aside.
- Wipe pan, and heat remaining 2 tablespoons oil over medium-high heat. Add carrot, celery, and onion. Cook, stirring occasionally, until softened, approximately 5 minutes. Add garlic; cook 1 minute.
- Mash 1 cup beans. Add all beans, broth, sage, thyme, lemon juice, shredded pork, remaining 11⁄2 teaspoons salt, and remaining 1⁄2 teaspoon pepper. Cook over medium-low heat 10 minutes, stirring occasionally. Remove from heat.
- For crust: Increase oven to 425°. In a large bowl, stir together piecrust mix, 2⁄3 cup water, and cornmeal until combined. On a lightly floured surface, roll half of dough into a 13-inch circle. Cut 4 (6-inch) circles. Repeat procedure with remaining dough.
- Divide filling evenly among 8 (5-inch-wide, 2-cup) oven-safe soup bowls, filling to within 1⁄2 inch of rims. Brush rims with beaten egg yolk. Place dough circles over bowls, gently pressing to sides of bowls. Brush tops with egg yolk; sprinkle with kosher salt. Cut 2 (1-inch) vents in the top of each pot pie. Place on a rimmed baking sheet.
- Bake until crusts are golden brown, approximately 23 minutes.
Taste of the South https://tasteofthesouthmagazine.com/
I’m currently making this recipe now, I noticed in your second step it says to “Bake, covered, until very tender” but it doesn’t say anything about putting a liquid in? I’m not sure if that means to actually just bake a dry pork shoulder without any liquid in it, but I have never heard to do that. I just added chicken broth. Anyways, I will rate this recipe once done, I’m excited to try it, hopefully it all turns out well!
Thanks for reaching out, Kendra! We didn’t add any liquid to our pork shoulder, but I’m sure adding a little broth wouldn’t hurt!
Ohh. Okay. Well adding the broth worked really well for me, thank you for the recipe! I would highly recommend this to anyone, with the suggestion to make sure to fill the bowl and not roll the dough too thin. These are awesome and fancy seeming enough to feed to company!