Mini Pork Pot Pie recipe

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Ingredients

1 (16.3 ounce) can refrigerated jumbo biscuits
1 cup diced cooked Smithfield® Garlic & Herb Seasoned Loin Filet or Sirloin Roast
1 cup chopped frozen broccoli florets, thawed
1 (10.75 ounce) can condensed broccoli cheese soup
1 tablespoon Shredded Swiss or Cheddar cheese

Nutrition Info

514 calories
carbohydrate: 60.6 g
cholesterol: 30.4 mg
fat: 21.8 g
fiber: 2 g
protein: 19.7 g
saturatedFat: 6.5 g
servingSize: -
sodium: 1649.9 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 375 degrees F. Separate biscuits and press with hands into a 5- to 6-inch circle. Place 1 round in each of 8 regular-size muffin cups. Firmly press in bottom and up sides, forming 1/2-inch rim.

  2. Combine remaining ingredients, mix well. Spoon filling into each biscuit crust, pushing into crust and mounding on top. If desired, sprinkle top of each with 1 tablespoon shredded cheese.

  3. Bake at 375 degrees F for 25 to 30 minutes until biscuits are golden brown. Cool in pan 5 minutes before removing to serve.

Recipe Yield

8 mini pies

Recipe Note

Cubes of seasoned cooked pork loin, broccoli, and lots of cheese are baked in biscuit cups for this family pleasing meal.

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