Ingredients:
1 package pie crusts
1/3 cup margarine (or butter)
1/3 cup onion, chopped
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups pork broth
2/3 cup milk
3 cups pork, cooked
1 cup frozen corn, thawed
1 cup frozen peas, thawed
Procedure:
Heat oven to 425 degrees Fahrenheit. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
In a medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
Add pork, corn, and peas; remove from heat. Spoon pork mixture into crust-lined pan. Top with second crust and flute; cut slits in several places.
Bake in the oven for 30 to 40 minutes or until crust is golden-brown. Let stand 5 minutes before serving.