Easy Pork Pot Pie

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat some olive oil over medium-high heat. Add the diced pork loin and cook until browned on all sides, about 5-7 minutes.

3. Add the diced onion and minced garlic to the skillet with the pork. Sauté until the onions are translucent and the garlic is fragrant, about 2-3 minutes.

4. Stir in the sliced carrots and frozen peas. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.

5. Sprinkle the flour over the pork and vegetable mixture, stirring well to coat everything evenly. Let it cook for 1-2 minutes to remove the raw flour taste.

6. Slowly pour in the chicken broth while stirring continuously to avoid any lumps. Then, add the heavy cream, dried thyme, salt, and pepper. Bring the mixture to a simmer and cook until the sauce thickens, about 5-7 minutes.

7. Remove the skillet from the heat and let the filling cool slightly.

8. Roll out the refrigerated pie crust on a lightly floured surface. Place it in a pie dish, leaving some excess dough hanging over the edges.

9. Carefully pour the pork and vegetable filling into the pie crust.

10. Place another pie crust over the filling, crimping the edges with the bottom crust to seal the pie. Cut a few slits on top to allow steam to escape while baking.

11. Brush the top crust with the beaten egg to give the pot pie a golden, glossy finish.

12. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.

13. Let the Easy Pork Pot Pie rest for a few minutes before slicing and serving piping hot to enjoy the comforting flavors.