Go Back
Pork Pot Pie with Cheddar Biscuits and Bacon

A delicious way to use leftover pork and create a wonderful comfort food in the process.

Course: dinner, Main Course
Cuisine: American, comfort food, dinner
Keyword: bacon, biscuits, casserole, cheddar, comfort, pork
Servings: 4 servings
Author: HelenFern
  • 6 to 8 slices bacon
  • 2 cups cooked pork
  • 1 10-/14 oz can cream of mushroom soup
  • 1 cup frozen peas, still frozen
  • 2-1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 5 Tablespoons cold butter, cut into tiny squares
  • 1-1/2 cup milk
  • 1 cup cheddar cheese, grated extra sharp
  1. Start by chopping up the bacon into pieces about 1-1/2 to 2 inch chunks.

  2. Cook the bacon until it's crisp. Drain on paper towels or coffee filters. I like coffee filters. They seem to absorb more of the fat.

  3. Cut the pork into about the same size as the bacon. Mix all the ingredients except the peas, in a large bowl and place in a greased baking dish.

  4. Bake in a 350°, preheated oven for about 20 minutes. 

  5. Mix up the biscuit dough while the casserole is baking. 

  6. Stir all the dry ingredients together until well blended. Cut the butter in until it resembles corn meal.

  7. Stir in the cheese until the shreds are covered in the flour mixture. Form a well in the middle.

  8. Pour the milk slowly into the well in the dry ingredients.

  9. Stir until all the dry ingredients are wet, but don't over mix. Let the very wet dough sit while the casserole is cooking.

  10. Remove the casserole from the oven after the 20 minutes is up and stir in the still frozen peas. Drop the biscuits on the top of the pork, one at a time. It's ok if they overlap. 

  11. Put back in the oven and bake about 20 to 25 minutes longer, or until the biscuits are golden and cooked through. 

  12. When the biscuits are done, remove from the oven and allow to cool for about 5 minutes. 

  13. Serve hot! A great comfort food. 

Recipe Notes

© Copyright 2020 The Lazy Gastronome