Non-Traditional Pork Pot Pie: Substitute with Chicken or Turkey

Tonight I made a pot pie with ingredients that were sitting in my cabinets and refrigerator. 

That being said, I used pork chops instead of the traditional chicken or turkey one uses. I then fried it and cut it into cubes. And to tell you the truth, it's just as delicious with pork as it is with chicken or turkey. I am a person who loves pot pies and loves how versatile the recipe can be.  There should never be a recipe set for a pot pie. Using my skill for making cheap but delicious meals, I usually use whatever I have on-hand. So far, I have never failed in the pot pie department... but have had many fails for other recipes. That's the fun in cooking! It's all experimental. Kind of like high school science classes when you use the trial and error method... I don't know why I thought of that (haha), but I know I'm not alone... or at least hope not. 

Filling Ingredients:

2/3 cup frozen peas

1 cup frozen corn

1  1/2 - 2 cups potatoes; peeled and cubed

1 (10  3/4 oz.) can of Campbell's Condensed Soup Broccoli Cheese

1 can green beans

1/4 cup milk

2-3 tbs. softened butter

about 2 cups chicken, pork, or turkey; cooked and cubed

McCormick Steak or Hamburger Seasoning; to taste

Cumin; to taste

salt and pepper, to taste

Pot Pie Topping Ingredients:

2 eggs

2 cups Jiffy Mix

1 cup milk

To start, I cut up the potatoes into cubes and fry the pork chops until fully cooked. Boil the potatoes until they are softened and can easily be sliced by a knife, without force. Dice up the pork chops and cut off any fat.

                    

Place the frozen peas and frozen corn in a microwave-safe bowl and add some water or butter. Microwave on high for about 45 seconds to one minute. Drain water.

Mix together 2 eggs, 2 cups Jiffy mix, 1 cup milk and salt and pepper (to taste) in a large mixing bowl. Combine thoroughly with a whisk. Mix until the doughy mixture no longer contains any lumps of the dry Jiffy mix; for about 3-5 minutes. 

In a 13" x 9" glass pan (or something around that size) you want to add the following ingredients... (you can either mix them in a separate large mixing bowl or in the pan. I'd rather use less dishes and mix it in the bottom of the glass pan I'm using to bake it in). -the can of broccoli cheese soup, cubed pork, can of (rinsed + drained) string beans, 1/4 cup milk, 2-3 tbs. softened butter, the warmed up peas and corn and the boiled cubes of potatoes. Mix well. Add desired seasonings.

Then fully cover the mixed vegetables and meat with the Jiffy mixture. Bake at 350 degrees for 25-30 minutes. Check the crust with a toothpick to make sure the topping is fully cooked and not raw. Enjoy!

Tips:

You can make pot pies with almost anything. It's so extremely versatile! One time I used cream, milk, and butter in the vegetable mixture because I didn't have any cans of cream of soup (such as cream of mushroom, cheese, or chicken soups) available. Another time I used the cheese powder packet from a macaroni and cheese box, and then added milk and butter, to taste. 

You can also use any frozen, canned or (boiled/steamed) fresh vegetables for any pot pie. 

Everyone seems to prefer turkey or chicken for a meat, but pork works just as well. 

Instead of Jiffy, one can use Bisquick instead. I actually really loved using Jiffy because it seemed to maintain a sort of sweet and savory crust! I loved the mixture of the semi-sweet crust with the indulgent innards. 
Hope You All Enjoy! Share any extra tips in the COMMENTS below if you desire to share with others any other ways you love your pot pies!!! Thanks!