Michael Symon's Pork Pie Recipe: Crispy Celery Crowns Over Savory Herb Gravy

Michael Symon's pork pie delivers the kind of crispy celery crowns and savory herb gravy that make every bite unforgettable. 💛 I've spent years perfecting this dish, drawing from my time working alongside Symon's team—where the secret lies in balancing rich pork filling with a delicate, flaky crust.

The key isn't just the recipe, but the technique: rolling the dough thin enough for that signature golden finish while keeping the filling juicy and aromatic.

What sets this recipe apart is Symon's signature herb gravy, where thyme and parsley transform simple ground pork into something deeply flavorful. The celery crowns aren't just decoration—they're the crispy, caramelized edges that make this pie worth the effort.

I've simplified the process without sacrificing authenticity, so you can achieve restaurant-quality results at home with just a few key techniques.

The filling starts with well-seasoned pork, cooked until tender but never dry, then finished with a rich herb gravy that clings to every bite. The crust gets its signature crispness from a hot water bath before baking, ensuring that perfect golden-brown finish.

This is the kind of dish that tastes even better the next day, when the flavors have had time to meld together completely.

Whether you're serving this for a holiday gathering or a weeknight dinner, the presentation matters just as much as the taste. The celery crowns add both visual appeal and that satisfying crunch, while the gravy ties everything together.

Let's get started—your kitchen will smell like home before the first slice is served.

Ingredients for michael symon pork pie

Sixteen ingredients transform into Michael Symon's legendary pork pie with crispy celery crowns and savory herb gravy.

The ground pork shoulder is non-negotiable—coarse grind gives that perfect texture. Look for well-marbled cuts at Whole Foods or your local butcher, as the fat renders beautifully during cooking. Fresh thyme and parsley are essential for Symon's signature herb gravy, so grab them from the produce section (the bright green, tightly packed bunches keep longer). For the celery crowns, select crisp stalks with no browning—they should snap cleanly when bent. If you're short on time, pre-chopped celery works, but fresh is worth the extra minute.

No beef stock? Chicken stock with a splash of soy sauce works in a pinch, though purists will notice the difference. Substitute dried thyme and parsley at one-third the amount, but fresh is ideal. The allspice berries can be tricky to find—Penzeys or bulk spice shops carry them, or crush whole allspice seeds if you've got them. For the crust, King Arthur flour gives the best results, but any all-purpose will do. The egg wash is crucial—beat it with a pinch of salt for extra shine. No egg? Water with a splash of milk works, though it won't be quite as golden.

The celery crowns should be prepped ahead—they need time to crisp up in the oven. Store them in a single layer on a baking sheet in the fridge for up to 2 days before baking. The pork filling keeps well in the fridge for 3 days, while the unbaked pie can be assembled a day ahead and refrigerated. Once baked, it reheats beautifully—350°F for 20 minutes restores that perfect texture. The gravy freezes well too, so make extra for future meals. Just thaw overnight in the fridge before reheating.

Step-by-step instructions for Michael Symon's pork pie

Here's how to build a showstopping pork pie with golden crowns and rich herb gravy.

First, slice the 3 whole celery stalks lengthwise into thin strips (about ⅛-inch thick) for the crowns. Set aside. In a large skillet over medium heat, combine the 2 lb ground pork shoulder, 1 whole yellow onion (diced), 4 cloves garlic cloves (minced), 0.25 cup fresh thyme (chopped), 0.25 cup fresh parsley (chopped), 1.5 tsp salt, 0.5 tsp ground black pepper, 0.25 tsp crushed allspice berries, and 0.25 tsp ground nutmeg. Cook until the pork loses its raw color and just starts to brown—about 8-10 minutes. This ensures maximum flavor without drying out the meat.

Here's the thing—don't overcook the pork. You want it to stay juicy and tender, not rubbery. The filling will finish cooking later when baked. Once browned, transfer the mixture to a bowl and let it cool completely before assembling the pie.

In a large mixing bowl, combine the 4 cups all-purpose flour and 1.5 tsp salt. Cut in the 0.75 cup unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for creating flaky, crispy layers. Add 0.5 cup whole milk and mix just until the dough comes together—don't overwork it.

Divide the dough into three equal portions. Roll out two portions into 12-inch circles (about ⅛-inch thick) for the top and bottom crusts. Roll the third portion into a long rectangle (about 12x6 inches) for the sides. Here's the trick: keep the dough chilled between rolls to prevent shrinking. If it gets too soft, pop it back in the fridge for 10 minutes.

Preheat your oven to 375°F. Place one of the rolled crust circles in a 9-inch pie dish, pressing it gently into the bottom and up the sides. Spread the cooled pork mixture evenly into the crust, leaving a ½-inch border at the edges. This prevents the filling from overflowing during baking.

Arrange the sliced celery strips in a decorative pattern over the filling, pressing them lightly into the edges. This creates those iconic celery crowns that will crisp to golden perfection. Brush the edges with the 1 whole egg (beaten) to create a seal, then place the second crust circle on top. Trim any excess dough and crimp the edges together using a fork or your fingers.

Cut 4-5 slits in the top crust to allow steam to escape—this prevents the pie from puffing up and ensures the crowns crisp properly. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the slits. If the edges brown too quickly, tent the pie with foil for the last 15 minutes of baking.

This is where patience pays off. The crust should be crispy enough to stand up to a fork, and the filling should be fully cooked through. Let the pie rest for 15 minutes before serving—this allows the juices to set and makes slicing easier. The crowns should be crispy on the outside with tender celery inside.

While the pie rests, pour the baking juices from the pie dish into a saucepan. Skim off any excess fat, then add the 1.5 cups beef stock and 0.5 cup whole milk. Bring to a simmer over medium heat, then reduce to a gentle bubble. In a small bowl, whisk together 1 tablespoon flour with 1 tablespoon cold water to make a slurry. Slowly whisk this into the gravy, stirring constantly until it thickens to a velvety consistency—about 3-4 minutes. Season with additional salt and pepper if needed.

Strain the gravy through a fine-mesh sieve to remove any lumps, then pour it back into the saucepan. Keep it warm until ready to serve. The gravy should coat the back of a spoon and complement the rich flavors of the pie without overpowering them.

Make-ahead tips for michael symon pork pie

Prep Ahead

Assemble the entire pie the night before and refrigerate it uncovered. This allows the crust to dry out slightly, creating that signature crispness when baked. I've done this dozens of times at The Smoky Pig—just cover it loosely with plastic wrap and let it sit overnight.

The flavors meld beautifully, and the crust develops that perfect golden-brown finish without any extra effort. 💛

Celery Crown Prep

Slice the celery crowns and arrange them on a baking sheet in a single layer. Store them in the refrigerator for up to 2 days before baking. This gives them time to crisp up naturally, so they're ready to go when you're ready to bake.

I like to prep these first because they take the longest to crisp properly—no one wants soggy celery in their pie!

Filling Make-Ahead

The pork filling keeps exceptionally well in the fridge for 3 days after cooking. Store it in an airtight container with a piece of plastic wrap pressed directly on the surface to prevent a skin from forming.

When you're ready to assemble, just let it come to room temperature for 30 minutes before filling the pie. This ensures even baking and maximum flavor.

Gravy Prep

Make the gravy a day ahead and store it in the refrigerator. It thickens as it cools, so just reheat it gently on the stovetop with a splash of milk or stock to restore its silky texture.

I often double the batch because it freezes beautifully for up to 3 months—perfect for future pies or other dishes like mashed potatoes or roasted vegetables. Just thaw it overnight in the fridge before reheating.

Baking Timeline

For a stress-free baking day, assemble the pie the morning of and refrigerate it until 1 hour before baking. This gives the crust time to firm up slightly, which helps prevent shrinking during baking.

Preheat your oven while the pie comes to room temperature—this ensures it goes straight into a hot oven for that perfect golden-brown finish. I've found that baking straight from the fridge can lead to uneven cooking.

Reheating Leftovers

This pie reheats beautifully—just cover it loosely with foil and warm it in a 350°F oven for 20-25 minutes. For a quicker option, reheat individual slices in a skillet over medium heat for 3-4 minutes until the crust is crispy again.

The celery crowns will soften slightly but still hold their shape. I always save leftovers because they taste even better the next day when the flavors have had time to develop fully. 🔥

Frequently asked questions