Savory Pork and Vegetable Pie
3 Tbsps. unsalted butter
1-1/2 lbs. pork shoulder, cut into 3/4 inch cubes
1 cup chicken stock
1/2 tsp. thyme leaves
1/4 tsp. rosemary
1 cup carrots\cooked, sliced
1/2 cup leek\cooked, or green onions, thinly sliced
1 cup frozen peas, thawed
1/4 cup all purpose flour
1 cup half and half
1 lb. ready-made pie crusts
DIRECTIONS:
Preheat oven to temperature 425°F. Melt butter in a heavy nonstick skillet over medium high heat. Brown pork cubes, stirring frequently. Stir in stock, thyme and rosemary and season with salt and pepper to taste. Reduce heat to low and simmer 10 minutes. Stir in carrots and leaks, and simmer 10 minutes. Stir in peas. Bring to a boil. Combine flour and half and half in a bowl and beat until smooth. Gradually stir into boiling mixture in skillet. Cook and stir until thickened. Follow pie crust package directions for 2-crust pie, filling with pork mixture. Bake 35-40 minutes or until dark golden brown.