Got leftover pork tenderloin staring at you from the fridge? Don’t worry, it’s about to get a glow-up.
Instead of another boring sandwich, you can turn it into a warm, flaky pot pie that feels like comfort food without the extra fuss.
You can make a leftover pork tenderloin pot pie with simple ingredients you probably already have. Frozen veggies, store-bought pie dough, and that pork from last night’s dinner all come together in one dish that’s easy and satisfying.
This recipe keeps things simple, fun, and fast. You’ll grab a few tools, toss in the basics, and end up with a golden pot pie that makes leftovers feel brand new.
Equipment
You don’t need a fancy kitchen to pull this off, but you do need the basics. Think of it as your pot pie survival kit.
Must-haves:
- Large skillet or saucepan
- Mixing spoon (wooden spoon = bonus style points)
- 9-inch pie dish
- Rolling pin (or wine bottle in a pinch)
Nice-to-haves:
- Pastry brush (for that egg wash glow-up)
- Sharp knife for chopping veggies
- Cutting board that isn’t older than your leftovers
| Tool | Why You Need It |
|---|---|
| Pie dish | Holds all the good stuff together |
| Rolling pin | Keeps dough from looking like abstract art |
| Pastry brush | Makes crust shiny, not sad |
If you own an oven mitt, congratulations—you’re already ahead of the game. If not, prepare to learn the hard way. Ouch.
Ingredients
You can’t make a pot pie with just charm and good looks. You need actual food. Here’s your shopping (or fridge-raiding) list.
Main Stuff
- 1 ½ cups cooked pork tenderloin, cubed
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn kernels
- 1 small onion, chopped
- 2 cups chicken broth
- 1 cup milk
- 4 tbsp butter
- ¼ cup flour
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 prepared pie crust or puff pastry
Instructions
- Preheat your oven so it’s ready to work harder than you are.
- Melt butter in a pan, then toss in onion, carrot, and celery. Cook until they look less raw and more like dinner.
- Add mushrooms and let them brown. Yes, you’re basically babysitting vegetables at this point.
- Stir in flour to make a quick roux. Slowly pour in stock and milk while stirring like your life depends on it.
- Add your leftover pork, peas, and corn. Mix until it looks like something you’d actually eat.
- Season with salt, pepper, and maybe a dash of Dijon if you want to impress yourself.
- Roll out pie dough and place it in your dish.
- Pour in the filling, then cover with the top crust. Seal the edges so it doesn’t explode like a bad science experiment.
- Cut a few slits in the top for steam. Bake until golden and bubbly.
- Let it cool for a few minutes. Yes, you’ll want to dive in, but molten gravy is not a fun mouth experience.
What You Need To Know
You’re about to turn last night’s pork into tonight’s hero. No one will suspect this pot pie started as leftovers—unless you brag.
Keep your veggies small so they cook evenly. Big chunks might look rustic, but honestly, you’ll just end up chewing forever.
Use a store-bought crust if you’re short on time. Nobody’s judging, and your rolling pin could probably use a break anyway.
If you want more ideas for using extra pork, check out these leftover pork tenderloin recipes.
