Pork Pot Pie

Directions

1. 1
   PIE CRUST: Makes one set top/bottom.
2. 2
   Mix together white wheat flour, salt, and sugar.
3. 3
   Cut shortening or butter into flour. I like to leave pretty good size chunks of shortening or butter to make the pie crust more flaky.
4. 4
   Add ICE COLD water a Tbsp at a time until flour/shortening pieces stick together and are ballable. ** I always add a different amount of water when doing pie crust. At most you may use a 1/4 C of water and at least you may use 1/8°C I think it depends on the moisture in the flour/sugar/salt/air as to how much you would add.**.
5. 5
   Split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.
6. 6
   FILLING: Fills 2 pie crusts
7. 7
   Flour pork chops and cook in frying pan on med-low heat with butter. Take out, cube, and set aside.
8. 8
   Cube sweet potatoes, onion, red pepper, Fresno pepper and spices into frying pan with chicken broth. Bring to boil and simmer for 15-20 minute
9. 9
   Put an equal ratio of flour and butter together in a small cup (usually one tbsp to one tbsp is enough) mix into broth and veggies. This will thicken the broth to make it more like a gravy. You can use several different techniques to thicken broth.
10. 10
    Add cubed pork and sour cream to frying pan.
11. 11
    Simmer for a few min, then pour into pie crust. Cover with 2nd layer of crust. Bake for 50 min at 375.