2 Pillsbury pie crusts
⅓ cup margarine (or butter)
⅓ cup onion, chopped
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1½ cups pork broth
⅔ cup milk
3 cups pork, cooked
1 cup frozen corn, thawed
1 cup frozen peas, thawed
Heat oven to 425°F.
Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
In a medium saucepan, melt margarine over medium heat.
Add onion; cook 2 minutes or until tender.
2 minutes
Stir in flour, salt, and pepper until well-blended.
Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
Add pork, corn, and peas; remove from heat.
Spoon pork mixture into crust-lined pan.
Top with second crust and flute; cut three slits on top.
Bake for 30–40 minutes or until crust is golden-brown.
30–40 minutes
Let stand 5 minutes before serving.
5 minutes