If you’re looking for the ultimate cozy comfort food, this Pulled Pork Pot Pie is about to become a new family favorite. It’s a warm, creamy, flaky twist on a classic chicken pot pie, but made with tender shredded pork, sweet leeks and carrots, smoky bacon, a creamy herb spiced sauce, then topped with golden puff pastry.
This recipe is perfect for leftover pulled pork (because let’s be honest, there’s always a LOT when you make pork butt), or as a fun weekend recipe using a boneless pork butt cooked low and slow. Pork butt is ideal for shredding because it has enough fat and connective tissue to break down into juicy, tender meat. If you can’t find pork butt or need a budget friendly option, shredded rotisserie chicken, pork shoulder roast, or even leftover ham work beautifully.
This Pulled Pork Pot Pie is cozy, impressive, and surprisingly easy. It is perfect for Sunday dinners, cold nights, or feeding a crowd with leftovers that feel brand new.
Why you’ll love this recipe!
What ingredients do I need?
- Pulled Pork Butt: Tender shredded pork that gives the pie rich flavor and texture. Pork butt is preferred because its fat content keeps the meat juicy when shredded.
- Butter and Flour: Creates a roux for a creamy pot pie filling.
- Dijon Mustard and Worcestershire: Adds depth and savory richness.
- Tomato Paste: Boosts umami and color.
- Thyme, Paprika, Turmeric, Nutmeg: Warm, comforting spices.
- Chicken Broth and Milk: Makes a silky creamy sauce.
- Leeks, Carrots, and Peas: Classic pot pie vegetables.
- Apple: Adds subtle sweetness that balances the pork.
- Bacon: Smoky flavor that makes everything better.
- Puff Pastry: Buttery, flaky topping.
Recipe Variations
- Cheesy Pot Pie: Stir in 1 cup of shredded Swiss or Gruyère cheese
- Shepards Pie Version: Top with creamy mashed potatoes
- Mini Pot Pies: Bake in ramekins for individual servings
- Holiday Leftover Pie: Use whatever leftover meat you have, like ham or turkey
Pro Tips
- Use pork butt for the most tender shredding. Pork butt (Boston butt) has the ideal fat and connective tissue for juicy, shreddable meat that stays moist in the creamy filling. Leaner cuts like pork loin can dry out, so add extra broth or cream if substituting.
- Cook the bacon first and sauté vegetables in the drippings for deep, savory flavor. Uniformly sliced leeks, carrots, and apples cook evenly and give the filling the best texture.
- Let the filling thicken before baking, by simmering until the sauce coats the spoon. This keeps your pot pie creamy instead of watery.
- A splash of apple cider vinegar brightens the filling and cuts through the richness of pork, bacon, and cream.
- Keep the puff pastry cold before using. Cold pastry puffs better. If it softens while assembling, chill the dish 10 minutes before baking.
- Overlap puff pastry slightly to seal the filling, and cut small vents so steam escapes and the crust stays crisp.
- Wait until the pastry is richly golden and the filling bubbles at the edges for the best texture.
- Let It Rest Before Serving, cooling 5–10 minutes helps the filling set so slices stay neat and creamy.
- This meal is make ahead friendly. Assemble up to a day ahead and refrigerate, or freeze the filling separately and add fresh puff pastry when ready to bake. Perfect for busy nights.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Pork butt: Use shredded rotisserie chicken, pork shoulder roast, diced ham, or turkey
- Leeks: Use diced yellow onion.
- Puff pastry: Swap with biscuit dough, pie crust, or mashed potatoes.
- Dijon mustard: Use yellow mustard with a pinch sugar.
- Worcestershire: Use soy sauce instead.
- No apple: Use pear or omit entirely.
Dietary Substitutions
- Gluten Free: Use gluten free flour and gluten free puff pastry or mashed potato topping
- Dairy Free: Use plant butter and unsweetened almond milk
- Low Carb: Skip puff pastry and top with mashed cauliflower
Leftovers and Storage
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Freeze up to 2 months
- Reheat: Cook in the oven at 350°F for 15–20 min to keep pastry crisp.
But, I Still Have A Few Questions…
Why is pork butt best for shredding?
Pork butt has more fat and connective tissue that breaks down during cooking, creating juicy, tender shredded pork instead of dry meat. It is perfect for this recipe and a great use of leftovers! If you don’t have leftover pulled pork and would still like to make this recipe, prepare Oven Braised Pulled Pork using my recipe!
Can I use store bought pulled pork?
Yes, just choose plain or lightly seasoned pork so it doesn’t overpower the pot pie flavor.
What can I use instead of pork butt?
Rotisserie chicken, turkey, diced ham, pork shoulder roast, or leftover roast beef all work well.
Can I make pulled pork just for this recipe?
Yes, cook a boneless pork butt low and slow in a slow cooker or oven, then shred and use. Here is my favorite Oven Braised Pulled Pork recipe.
Can I make this ahead of time?
Yes, assemble the filling a day ahead and refrigerate. Add puff pastry right before baking.
Why is my filling watery?
Simmer longer before baking so sauce thickens, or add 1 tbsp flour mixed with broth.
Can I freeze pulled pork pot pie?
Yes, freeze before or after baking for up to 2 months.
Do I need to vent puff pastry?
Yes, creating small slits in the top prevent soggy crust.
Can I make mini pot pies?
Yes, bake in ramekins and reduce the cook time slightly.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pulled Pork Pot Pie
Ingredients
Filling
- 3 –4 cups shredded pork butt
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1 tsp Worcestershire or soy sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- ½ tsp paprika
- ½ tsp turmeric
- ⅛ tsp nutmeg
- 2 cups chicken broth
- 1 cup whole milk
- 1 tsp apple cider vinegar
- Salt & pepper to taste
- 2 leeks sliced
- 2 carrots diced
- 1 cup edamame or peas
- 3 cloves garlic
- 1 small apple diced
- ½ lb bacon
Topping
- 1 –2 puff pastry sheets enough to cover the top of the pan
- 1 egg plus 1 tbsp milk
- Fresh chives
Instructions
- Preheat oven to 400°F.
- In a large oven safe skillet, add the chopped bacon and cook until almost cooked.
- Add in garlic, leeks, carrots, and apple and saute until softened (about 5 minutes).
- Add Dijon mustard, Worcestershire/soy sauce, tomato paste, apple cider vinegar, thyme, paprika, turmeric, and nutmeg. Cook for 1–2 minutes until fragrant.
- Add the butter and melt and then sprinkle 3 tbsp flour over vegetables and stir until lightly bubbling.
- Slowly pour in chicken broth while stirring, then add milk.
- Stir in 1 tsp apple cider vinegar and simmer until slightly thickened (3–5 minutes).
- Add shredded pork and edamame (or peas) to the sauce. Season with salt and pepper to taste. Simmer 2–3 minutes, stirring occasionally. Filling should be creamy and slightly thick but not dry.
- Roll puff pastry sheet(s) out and stretch to fit the top of the whole skillet, or cut into rectangles and arrange in an overlapping pattern. Overlap edges slightly to seal the filling completely. Make small slits in the top to help vent the pastry.
- Brush puff pastry with egg and milk wash.
- Bake at 400°F for 25–30 minutes, or until filling is bubbling and the puff pastry is golden brown.
- Let cool 5 minutes. Sprinkle with fresh chopped chives before serving.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.