Pork and Pear Pie

Preheat the oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the diced pork and cook until browned. Remove from the skillet and set aside.

Using the same skillet, melt the butter over medium heat. Add the sliced onions and cook until they are caramelized and golden brown, stirring occasionally.

Return the cooked pork to the skillet with the onions. Add the minced garlic, dried thyme, salt, and pepper. Stir well to combine and cook for an additional 2 minutes.

Add the diced pears and chicken broth to the skillet. Bring to a simmer and cook for 10 minutes, until the pears are tender and the flavors have melded together.

In a separate bowl, whisk together the flour and milk to create a slurry. Pour the slurry into the skillet and stir until the mixture thickens.

Transfer the pork and pear mixture to a pie dish lined with pastry crust.

Cover the pie with a second layer of pastry crust, sealing the edges together. Cut a few slits on the top to allow steam to escape.

Bake the pie in the preheated oven for 1 hour, or until the crust is golden brown and the filling is bubbly.

Remove from the oven and let it cool for a few minutes before serving.