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Pulled Pork Pot Pie

This Pulled Pork Pot Pie is a cozy twist on classic comfort food, made with leftover shredded pork, creamy vegetable filling, smoky bacon, and topped with golden flaky puff pastry. Perfect for family dinners, cold nights, or using up leftover pork butt.
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Course: Main Course
Cuisine: American
Keyword: cozy pot pie recipe, leftover shredded pork recipe, one pan pulled pork pot pie, one pan pulled pork recipe, pork pot pie, pot pie recipe, pulled pork recipe, shredded pork pot pie
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6 servings

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.