| 1 |
Heat left over pork butt to boil covered with water... to melt all remaining fat. (Since most left over pork is found in the bottom of the container covered with all the left over grease, this will remove it all.) Allow to boil for 5 minutes to heat through and refresh pork. Pour all liquid from the pork and allow pork to drain in a strainer, press to express even more juice. Dump remaining pork back into pan and sizzle the last of the juice out and add a tad salt to re-flavor the meat... Set aside. |
| 2 |
Make up biscuit dough to make around 30 biscuits. Divide dough in half and roll out to cover the bottom with one half. Reserve the second half for top of pie. |
| 3 |
Sprinkle in layers the pork over bottom of pie so that it looks even, then the mushrooms, water chestnuts and almonds. Season with garlic, salt and pepper lightly. |
| 4 |
Pour soup into a medium bowl and add one full can of water to soup and mix till blended well. |
| 5 |
I puree my onions and dump into my soup and mix, then pour this over the pie and smooth over with back of spoon to even it out well. My kids love onion taste but not the texture... this keeps all happy. |
| 6 |
Lastly, put the top of pie on and break with a knife. I like to do it in the wheat head style. If you have used biscuits I like to break each flaky biscuit in half and just lay them beside one another like if you were going to cook them by themselfs.. this makes removing the pie sections very easy when done. |