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Pork Pot Pie

A savory pie filled with pork, corn, peas, and a creamy sauce, topped with a double crust.

From the Wikibooks Cookbook · 11 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Pork Pot Pie

Oven425°F
Time30–40 minutes

Ingredients

Directions

Prepare the filling

  1. Heat oven to 425°F.

  2. Prepare pie crusts as directed on package for a two‑crust pie using a 9‑inch pie pan.

  3. In a medium saucepan, melt margarine over medium heat.

  4. Add onion; cook 2 minutes or until tender.

  5. Stir in flour, salt, and pepper until well‑blended.

  6. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.

  7. Add pork, corn, and peas; remove from heat.

Bake and serve

  1. Spoon pork mixture into crust‑lined pan.

  2. Top with second crust and flute; cut three slits on top.

  3. Bake for 30–40 minutes or until crust is golden‑brown.

  4. Let stand 5 minutes before serving.

Nutrition, whole recipe (rough)

1137Calories
56 gProtein
36 gFat
146 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Corn1/2 cup kernels (82g)77
Pea1/2 cup (72g)62
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Pie Crustnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Pork + corntop 9% of all pairs
    Smell alikemoderate
    Cooked together1,069 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Onion + porktop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Margarine or butter
Adds fat and richness, and helps form the base of the roux.
All-purpose flour
Thickens the sauce with the melted fat, giving the filling body.
Pork broth
Forms the liquid base of the sauce and adds savory flavor.
Milk
Adds creaminess and body to the sauce.
Pork
Provides the main protein and savory flavor of the filling.

The step that matters

Gradually stir in broth and milk, cooking until thickened. Adding liquid slowly while stirring keeps flour from clumping. Cooking until bubbly lets the starch swell and thicken the sauce, so the filling sets rather than running out when the pie is cut.

Swap the peas

How well each one fits the dish's main ingredients (butter, onion, flour, pepper, pork, milk, corn):

  1. Beansfits better
  2. Sesamefits better
  3. Peanutfits better
  4. Peasthe original

Fit is the average pairing score against butter, onion, flour, pepper, pork, milk, corn. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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