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
- Heat oven to 425°F. Make pie crusts as directed on the box.
- 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.
- 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.
- 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.
- 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.