Ingredients
Units
Scale
- 1 Smithfield Slow Roasted Golden Rotisserie Flavor Pork Sirloin
- 1/2 cup water
- 12 ounces steam-in-bag frozen mixed vegetables
- 10 ounces cream of chicken soup
- 1 cup baking mix (gluten-free OK)
- 4 tablespoons cold butter cubed
- 1 egg
- 1/3 cup milk
- 1 teaspoon Italian seasoning
Instructions
- In the morning, place pork sirloin in the slow cooker. Pour water over pork, cover, and cook on low 8-10 hours.
- At dinner time, preheat oven to 400 degrees F. Spray a pie dish with cooking spray, and set aside.
- Cook frozen vegetables in microwave according to package directions while you do the next step.
- Remove pork from slow cooker, and chop or shred meat into bite-sized pieces. (Be careful – it’s hot!)
- In a large mixing bowl, stir together chopped pork, cooked vegetables, and cream of chicken soup. Spread pork mixture into prepared pie dish.
- (If you’d like, rinse and wipe dry the same mixing bowl for this step to save dishes!) Now, add baking mix and butter to a mixing bowl. Use a fork, dough blender, or your fingers to work the butter into the flour until you get a crumbly texture.
- Stir egg, milk, and Italian seasoning into the flour mixture. Spread this dough evenly over the pot pie.
- Bake for 18-20 minutes in preheated oven until top is golden brown and filling is bubbly around the edges. Serve warm.
- Prep Time: 10
- Cook Time: 20
- Category: Casseroles, Dinner, Red Meat