Monday, May 20, 2019

Deep Breakfast Pot Pie

Yield: 12 servings


  • 1 3/4 lbs. red potatoes, cut into bite-size pieces (cut into quarters or eighths, depending on size)
  • 1/2 yellow onion, cut into bite-sized pieces
  • 1 1/2 lbs. meat, cut into bite-sized cubes (I used pork and thick-cut pork belly)
  • 3/4 lb. shredded cheese (I used a combination of Swiss and Colby)
  • Pie crust for two 9" pies
  • 12 eggs
  • 1/4 cup milk
  • Spices
    • Salt
    • Black pepper
    • Crushed red pepper
    • Garlic powder
    • Celery seed
    • Cumin
  • 1 sheet puff pastry (defrosted)


  1. Par cook the potatoes by boiling in water in a covered skillet.  Drain the water and dump the potatoes into a large mixing bowl.
  2. Sautee the onions until golden.  Add to the potatoes.
  3. Cook the pork in a large skillet until no longer pink in the middle.  Add to the potatoes.
  4. Add the cheese to the potato mixture.  Toss together.
  5. Line the bottom of a large 10" spring-form pan with parchment paper.  Press the pie crust into the bottom and sides of the pan, all the way up to the top.
  6. Dump the potato mixture into the crust.
  7. In another mixing bowl, combine the eggs, milk, and spices.  Whisk together, and then pour over the potato mixture.
  8. Fold the edges of the pie crust down over the filing.  It won't cover to the middle, but should go a quarter- or half-inch over the filling.
  9. Lay the puff pastry sheet over the top.  You may need to trim the corners for it to fit.  Tuck the edges down over the pie crust and into the edge of the spring-form pan.
  10. Bake at 300°F for 45 minutes.
  11. Let the pie rest for 5-10 minutes before removing from the spring-form pan.  Transfer to a cutting board and cut into wedges to serve.

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