Pork Pot Pie with Peppered Corn Bread Crust

Savor the comfort of a hearty, homemade *Pork Pot Pie with Peppered Corn Bread Crust*, a recipe that transforms classic pot pie into a soul-warming delight. Tender, savory chunks of pork shoulder are simmered with a medley of vegetables, creamy broth, and fragrant thyme to create a filling that’s rich and satisfying. The crowning touch is a golden cornbread crust infused with a hint of black pepper for a subtle kick, creating a perfect blend of textures and flavors. This all-in-one dish is ideal for cozy family dinners or entertaining guests, offering rustic charm with a Southern flair. Ready in just over an hour, it’s a show-stopping combination of traditional comfort food and indulgent flair that will leave everyone reaching for seconds.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1.5 pounds Boneless pork shoulder, cut into 1-inch cubes
• 1 medium Yellow onion, diced
• 2 medium Carrots, peeled and diced
• 2 Celery stalks, diced
• 3 Garlic cloves, minced
• 3 tablespoons All-purpose flour
• 2 cups Chicken broth
• 0.5 cups Heavy cream
• 1 cup Frozen peas
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.75 cup Cornmeal
• 0.75 cup All-purpose flour (for crust)
• 1 tablespoon Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoon Baking soda
• 0.5 teaspoon Salt (for crust)
• 1 teaspoon Ground black pepper (for crust)
• 0.75 cup Buttermilk
• 1 Egg, beaten
• 2 tablespoons Unsalted butter, melted

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Heat olive oil in a large skillet or Dutch oven over medium heat. Add the cubed pork and brown on all sides, about 5-7 minutes. Remove the pork and set aside.

Step 3

In the same skillet, add the diced onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.

Step 4

Sprinkle the vegetables with 3 tablespoons of flour and stir to coat evenly. Gradually add the chicken broth, stirring constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens.

Step 5

Stir in the heavy cream, browned pork, frozen peas, dried thyme, salt, and black pepper. Simmer for 5 minutes to combine flavors, then remove from heat. Pour the pork mixture into a 9-inch pie dish or similar baking dish.

Step 6

In a medium mixing bowl, combine cornmeal, 0.75 cups of all-purpose flour (for the crust), granulated sugar, baking powder, baking soda, salt (for crust), and ground black pepper (for crust).

Step 7

In a separate small bowl, whisk together buttermilk, beaten egg, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined.

Step 8

Spoon the cornbread batter over the pork filling, spreading it evenly to cover the entire top.

Step 9

Place the dish in the preheated oven and bake for 25-30 minutes, or until the cornbread crust is golden brown and cooked through.

Step 10

Remove from the oven and let the pot pie cool for 5-10 minutes before serving.

Nutrition Facts

Serving size	(2001.0g)

Amount per serving	% Daily Value*
Calories	3850.4

Total Fat 231.1g	0%
Saturated Fat 91.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 808.6mg	0%
Sodium 5176.5mg	0%
Total Carbohydrate 288.5g	0%
Dietary Fiber 32.6g	0%
Total Sugars 46.8g
Protein 156.1g	0%

Vitamin D 135.2IU	0%
Calcium 537.5mg	0%
Iron 19.1mg	0%
Potassium 3851.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 16.2%

Carbs: 29.9%