The Prudent Foodie was cooking in someone else's kitchen last week - this time my uncle's condo in Colorado. After a day of skiing, who wants to work hard at cooking? This is why we ski - I figure that if my daughter thinks that skiing is what you do on spring break - it will keep me from seeing her on Girls Gone Wild. After all, when you have skiied your butt off all day, you spend the evening in the condo with pizza, and one beer will put you to sleep. Not to mention it is just too darned cold in the mountains to be swilling tequila topless in the streets! But I digress. I wasn't feeling creative last week, so I just made baked stuffed chicken breasts -using this recipe.
However, I decided when I got home to make some pulled pork, and think of something new to do with it. Things to do with pulled pork, leftover pulled, pulled pork six ways - it seems like pulled pork recipes get the most hits on this blog. Which is funny when you consider that I never made pulled pork in my entire life until last year. Ok, time to stop with this digression thing and get back to the point - which you may recall was a pulled pork pot pie.
I've written about pot pies here before, and I think pot pies are great because you can make a bunch of them at once and freeze them. So, I thought that pulled pork pot pies would be a good idea. I mulled over the possibility of a barbeque type pot pie, but it wasn't working for me, and finally decided that a southwestern flavored option would be better. This quantity will make 4 good size individual pot pies.
2 cups flour (or 1 cup each white and rye flour)
2/3 cups +2TB shortening
1/2 tsp salt
Cut the flour, salt and shortening together with a fork until it has a mealy consistency. Add ice water, stirring constantly until you get a lump that sticks together. This should be around 1/2 to 2/3 cup. Don't overstir, it will make your pie crust tough.
3/4 cup fresh or frozen corn kernels (I used my Locavorious share corn for this, and since frozen is blanched you don't need to cook it further)
1/3 cup fresh or frozen diced red pepper (I used my Locavorious share peppers for this too)
1/2 to 1 can chopped green chiles (depending on how spicy you want the pot pies to be)
3/4 cup green salsa (medium)
2-3 cups pulled pork
3 TB butter
3 TB flour
1 1/2 cup milk
salt and pepper to taste
Melt the butter in a good sized sauce pan, add the flour and stir with a whisk or better yet a birch twig whisk to allow the flour to cook and form a roux. Add the milk, whisking constantly and cook over low heat to form a thick sauce. Add to this the remaining ingredients and stir. If it is too thick, add some additional milk. If it's too thin, you can add some more pulled pork, or grate some sharp cheddar cheese and add that. You may want to do this even if it is the right thickness!
Roll out the pied dough and put the bottom layer in your small pie pans, or whatever dishes you prefer (I use leftover Trader Joes ceramic pie dishes). Add the filling and put on the top, piercing it to vent. Put in a 350F oven for 20-30 minutes or until bubbling. Or freeze, and then remove from freezer and cook in a 400F oven. Enjoy! Dee Dee