Pork, Apple and Butternut Squash Pot Pie
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Pork, Apple and Butternut Squash Pot Pie
Pork, Apple and Butternut Squash Pot Pie
Bacon Stock:
1 lb. bacon
1 very large onion, quartered
2 carrots, peeled and cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces

Pot Pie:
2 lbs. Raley's pork loin chops, cut into 3-inch pieces
1 tbsp. olive oil
2 cups 3/4-inch cubes butternut squash
1 cup peeled, 3/4-inch cubes green apple
1 (4- oz.) package diced pancetta (in our Deli)
1/4 cup flour
1 refrigerated pie crust dough
2 tbsp. snipped fresh rosemary

Prep: 20 minutes, Cook: 4 hours (mostly unattended), Serves: 8

1. Place bacon, onion, carrots and celery in a large pot and add water several inches above ingredients. Bring to a boil; reduce heat and simmer, covered, for 2 hours. When cool enough to handle, carefully strain solids through a cheesecloth-lined colander, pressing solids to remove as much liquid as possible. You’ll need 3 cups of stock. If you have more, cook down to reduce. If you have less, add water to make 3 cups.

2. Sear pork on all sides in oil until golden brown. Add to pot with stock and bring to a boil; reduce heat and simmer, covered, for 1 hour or until meat is starting to shred. Add squash and apple and simmer for 30 minutes more.

3. While squash and apples are cooking, cook pancetta in a small skillet until browned and crisp. Stir in flour and cook for 1 minute more. Stir into pot and cook until mixture is thickened. Transfer to a deep dish pie plate.

4. Preheat oven to 400°F. Unroll pie crust and sprinkle with rosemary. Press into dough lightly and place over pork mixture. Crimp edges and cut several holes in the top for steam to vent. Bake for 30 minutes or until crust is golden brown. 

Nutritional Information:
464 calories, 26 g protein, 31 g total fat (11 g sat.), 21 g carbohydrate, 1 g fiber, 3 g sugar, 83 mg cholesterol, 489 mg sodium, 13 points