Picadillo Pot Pie


  • 1 box refrigerated pie crusts, softened as directed on box
  • 1 lb boneless pork loin, cut into 1/2-inch cubes
  • ½ cup chopped onion (1 medium) 
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 box (9 oz) frozen whole kernel corn
  • 1 can (4.5 oz) chopped green chiles
  • ½ cup chili sauce
  • ¼ cup sliced pimiento-stuffed green olives
  • ¼ cup raisins
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 2 teaspoons milk
  • 1 tablespoon cornmeal



  • Serving Size: 6
  • Cook time: 1 Hour
  1. Heat oven to 425°F. Make pie crusts as directed on the box.
  2. Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot. Add pork and onion; cook 3 to 5 minutes, stirring occasionally, until pork is no longer pink.
  3. Add tomatoes, corn, green chiles, chili sauce, olives, raisins, cumin and salt. Heat to boiling. Reduce heat to medium; simmer 5 minutes, stirring occasionally, until slightly thickened. Remove from heat; cool for 5 minutes.
  4. Spoon mixture into crust-lined pie plate. Cut 4 wide slits or small designs in the second crust; place the crust over the pork mixture. Seal edge and flute edge. Brush crust with milk; sprinkle with cornmeal.
  5. Bake for 25 to 35 minutes or until deep golden brown. Cover crust edge with 2- to 3-inch-wide strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Let pie stand 5 to 10 minutes before serving.