Mini Pork Pot Pie

Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Cubes of seasoned cooked pork loin, broccoli, and lots of cheese are baked in biscuit cups for this family pleasing meal.

By Smithfield(R)

Gallery
2 more images

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
8 mini pies
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oven to 375 degrees F. Separate biscuits and press with hands into a 5- to 6-inch circle. Place 1 round in each of 8 regular-size muffin cups. Firmly press in bottom and up sides, forming 1/2-inch rim.

    Advertisement

  • Combine remaining ingredients; mix well. Spoon filling into each biscuit crust, pushing into crust and mounding on top. If desired, sprinkle top of each with 1 tablespoon shredded cheese.

  • Bake at 375 degrees F for 25 to 30 minutes until biscuits are golden brown. Cool in pan 5 minutes before removing to serve.

Nutrition Facts

Per Serving:
514 calories; protein 19.7g; carbohydrates 60.6g; fat 21.8g; cholesterol 30.4mg; sodium 1649.9mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

jdcfenton
Rating: 5 stars
12/21/2017
So easy to make. You can use leftover pork roast or any protein. I used cheddar soup since a previous comment said it was too salty with broccoli cheddar soup. Read More
Helpful
(1)

Most helpful critical review

thedailygourmet
Allstar
Rating: 3 stars
10/05/2015
This warrants a five for the simplicity but it's rather salty and this is because the broccoli cheese soup is not diluted. I'm not sure I'll make it again without changing it. This was certainly better than the Dixie Pork stir fry (another recipe from Smithfield). Read More
Helpful
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
jdcfenton
Rating: 5 stars
12/21/2017
So easy to make. You can use leftover pork roast or any protein. I used cheddar soup since a previous comment said it was too salty with broccoli cheddar soup. Read More
Helpful
(1)
thedailygourmet
Allstar
Rating: 3 stars
10/05/2015
This warrants a five for the simplicity but it's rather salty and this is because the broccoli cheese soup is not diluted. I'm not sure I'll make it again without changing it. This was certainly better than the Dixie Pork stir fry (another recipe from Smithfield). Read More
Helpful
(1)
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/04/2021