I totally deviated from the meal plan this week. It wasn't intentional, but on Tuesday morning I decided that I needed to make sweet potato biscuits. I had a few potatoes that needed using up, and biscuits seemed to be the perfect vehicle for them. The idea quickly morphed into one that included chopped pork served with said biscuits, and before I knew it the planned chicken was out the window and a pot pie was in the oven.
It was perfectly seasonal and comforting, especially with the wild wet and windy weather we're experiencing, and it was like eating a casserole, only better.
Pork Pot Pie with Sweet Potato Biscuit Topping
- 2 - 3 tablespoons canola oil
- 4 large boneless pork chops, cut into 1" cubes
- 3 leeks, washed, trimmed and sliced
- 4 carrots, peeled, trimmed and sliced
- 3 celery stalks, washed and sliced
- 1/2 cup frozen peas
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 tablespoons dried sage
- Salt and pepper
- Sweet potato biscuits
Preheat the oven to 400 degrees. Place the milk in a large pot over medium-low heat and warm.
While the milk is warming, place the oil in a large dutch oven set over medium-high heat. Add the pork and brown the sides of the meat, cooking for 2-3 minutes per side. Do this in batches if necessary and once all of the pieces have been browned remove them to a plate and set aside.
Add more oil to the pan if necessary, and add the leeks, carrots and celery. Cook 5-6 minutes, or until the vegetables are soft. Add the pork back to the pot and sprinkle the flour over the mixture. Stir well and cook for 3 minutes.
Pour the milk into the dutch oven, add the sage and season with salt and pepper. Stir constantly until the mixture is thickened, then remove from the stove top.
Make your sweet potato biscuit dough and cut out into 2" rounds. Place the biscuits on top of the pork mixture, covering the surface completely.
Bake for 15-20 minutes or until the biscuits are golden brown and puffy. Remove and allow to sit for 5 minutes before serving.