Skillet Pork Pot Pie

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 4


  • 3 cups Smithfield® Roasted Garlic and Cracked Black Pepper Pork Tenderloin with vegetables (reserved from "Peppery Country Pork Stew" recipe)
  • 3 cups frozen diced hash browns or O’Brien-style potatoes
  • 1/2 cup milk
  • 1 (10.5-oz.) can cream of mushroom soup
  • 1 (4-oz.) container diced pimiento, optional
  • 1 refrigerated pie crust


  1. Heat oven to 450°F. While oven is heating, combine frozen potatoes and milk in large skillet and bring to a boil over medium-high heat. Reduce heat, cover and simmer 5 minutes or until potatoes are tender.
  2. Stir in leftover pork and vegetables from Peppery Country Pork Stew, mushroom soup and pimiento (if using). Cook 3 minutes or until heated through. Remove from heat; cover and let stand 10 minutes to allow flavors to blend.
  3. Meanwhile, unroll pie crust and place on nonstick baking sheet coated with cooking spray. (Note: the piecrust should be flat.) With a fork, prick holes in several areas and bake 10 to 12 minutes or until golden brown. Slide crust onto pork mixture in skillet and serve immediately.