Barbecue Pork Pot Pie Recipes

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CREAMY PORK POTPIE



Creamy Pork Potpie image

This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1/2 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
3/4 cup whole milk
2-1/2 cups cubed cooked pork
2-1/2 cups frozen broccoli-cauliflower blend
1-1/2 cups shredded cheddar cheese
1/2 teaspoon seasoned salt
Dash pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 570 calories, Fat 34g fat (16g saturated fat), Cholesterol 143mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 30g protein.

MOM'S SAVORY PORK POT PIE



Mom's Savory Pork Pot Pie image

This is my mom's pork pot pie, which I haven't had in a long time. It is not creamy like most pot pies but rather rich, meaty, and juicy. Always better the next day, if it can last that long. You might want to make two for that very reason. All measurements are approximate.

Provided by Ransomed by Fire

Categories     Savory Pies

Time 1h30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

1 deep dish pie shell
2 -3 cups cooked pork, chopped
2 -3 potatoes, cut into bite-size pieces
2 cups mixed vegetables
1/2 onion, coarsely chopped
salt (to taste)
pepper (to taste)
garlic powder (to taste)
seasoning (seasoning packet from chicken and veggie Ramen Noodles)

Steps:

  • Preheat oven to 370°F.
  • Cook bite size potato pieces in a small amount of water until almost tender.
  • Add vegetables and chunks of pork and heat through.
  • Drain most of the water.
  • Add onion, Ramen noodle seasoning packet, salt, pepper, garlic to taste.
  • Pour mixture into crust and top with crust.
  • Cut 3-4 slits in top crust.
  • Bake for 1 hour or until crust is well browned.

Nutrition Facts : Calories 193.1, Fat 7.1, SaturatedFat 2.3, Sodium 221.4, Carbohydrate 28.8, Fiber 3.5, Sugar 3.2, Protein 3.9

IMPOSSIBLE BBQ PULLED PORK PIE



Impossible BBQ Pulled Pork Pie image

Made the mistake of making 5 lbs of pulled port with just 2 people here so it was leftover city. Tonights variation was a cross between a sandwitch and a pizza. So yummy.

Provided by Stormy Stewart

Categories     Savory Pies

Time 35m

Number Of Ingredients 9

1 c pulled pork
1/4 c bbq sauce
1/2 jar(s) red roasted peppers, sliced
1/2 onion, chopped
1/2 c shredded cheddar cheese
PIE MIX
1/2 c bisquick
1/2 c milk
2 large eggs

Steps:

  • 1. In a 9 inch greased pie plate, place your pork mixed with BBQ sauce.
  • 2. Add the onions and sliced peppers
  • 3. Top with cheddar cheese
  • 4. beat the contents of the pie mix together until smooth
  • 5. Pour over the contents of the pie pan. Place in a 400 degree oven for 25 minutes or until done and browned nicely
  • 6. cut into 6 and serve

SAVORY BBQ PIE



Savory BBQ Pie image

Provided by Rodney Henry, Food Network Star Season 9 Finalist

Categories     main-dish

Time 2h55m

Yield 8 servings

Number Of Ingredients 19

1/4 cup red pepper, diced
1/4 cup green pepper, diced
1 jalapeno, diced
1/4 cup onion, diced
1 tablespoon oil
1/3 cup ketchup
1/3 cup yellow mustard
1/3 cup molasses
1/3 cup brown sugar
2 tablespoons hot sauce
1 (4 to 4 1/2-pound) pork butt
Salt and freshly ground black pepper
2 cups all-purpose flour
1 tablespoon salt
1/2 tablespoon sugar
1/3 cup shortening
1/2 cup cold water
1 large egg
1 tablespoon water

Steps:

  • For the BBQ Sauce:
  • In a medium saute pan over medium heat, saute peppers and onions until soft using 1 tablespoon oil.
  • In a bowl, add ketchup, mustard, molasses, brown sugar and hot sauce. Mix together. Pour over sauteed vegetables and stir. Allow to simmer together for 3 to 5 minutes. Reserve 1/2 cup of BBQ sauce and set aside.
  • Preheat smoker to 225 degrees F, over hickory soaked chips.
  • Season the pork butt with salt and freshly ground black pepper. Be sure to rub in well. Place onto grill, close top of grill and cook for 1 to 1 1/2 hours. Baste pork with BBQ sauce. Close grill top and cook for another 20 to 30 minutes.
  • When ready, slice into 1/2 to 1/4-inch slices. Place pork into a bowl and mix in reserved BBQ sauce.
  • For the Pie Crust:
  • Preheat oven to 350 degrees F.
  • Add flour, salt, sugar and shortening to a bowl. Mix together with hands. Add water and mix. Divide into 2 balls.
  • Flour your work surface. Roll dough out with a 1/8-inch thickness. Line 1 piece of dough into a 9-inch circular pie dish.
  • For the egg wash:
  • Beat together the egg and water,
  • Add pork to pie dish, then take the second rolled out piece of dough and cover the meat. Pinch the sides together and brush top with egg wash. With a knife, make 3 slits in the top crust. Bake for 50 to 55 minutes or until golden brown.;

FATHER'S DAY BBQ PORK PIE



Father's Day BBQ Pork Pie image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 23

3 cups all-purpose flour, plus more for dusting
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1-inch cubes
1/4 cup very cold or frozen vegetable shortening, cut into 1-inch cubes
6 to 8 tablespoons ice cold water
1 large egg, beaten
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dried mustard
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
3 pounds baby back ribs
1 tablespoon olive oil
3/4 cup finely chopped onions
3/4 teaspoon chipotle powder
1/2 cup ketchup
1/2 cup molasses
1/4 cup dark brown sugar
1/4 cup Dijon mustard
3 tablespoons Worcestershire sauce
1 baking potato, peeled and shredded (to equal 1 cup)
3/4 cup grated Tex-Mex or sharp Cheddar cheese

Steps:

  • For the pie pastry: Pulse the flour and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces. Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water, 1 tablespoon at a time, pulsing 1 to 2 times between additions.
  • Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into 2 balls, wrap each tightly in plastic wrap and chill for 1 hour.
  • For the dry rub and ribs: Preheat the oven to 400 degrees F.
  • Stir the cumin, chili powder, mustard, garlic powder, salt and pepper in a small bowl until combined. Set aside.
  • Rinse and pat dry the ribs. Rub both sides of the ribs with the dry rub. Place each rack of ribs, fat-side up, on a sheet of aluminum foil and seal shut. Place the packets on a sheet pan and bake for 90 minutes. While the ribs are baking, make the sauce.
  • For the rib sauce: Put the olive oil in a small saucepan and set over medium heat. When it begins to shimmer, add the onions and saute until soft and translucent, about 5 minutes. Add the chipotle powder to the onions and stir until warmed and combined. Add the ketchup, molasses, brown sugar, Dijon mustard and Worcestershire sauce to the pan. Stir to thoroughly combine. Bring to a simmer, reduce the heat to low and simmer for 10 minutes, or until the sauce is nicely thickened. Allow the sauce to cool slightly before using.
  • For the rib filling: When the ribs are done, make a slit in the top of each foil packet to allow steam to escape. Carefully open the packets (they will be hot!) and transfer the ribs to a wooden board. Using 2 forks, separate the meat from the bones and gently pull the meat apart. Place the shredded pork into a large bowl (discard the bones). You should have approximately 5 cups of shredded pork.
  • Add the rib sauce, shredded potato and cheese to the bowl. Mix gently until the ingredients are combined.
  • To create the floorboard design for the pie top: Line a large work surface with parchment paper. Lightly flour the work surface and a rolling pin. Roll out one batch of chilled dough to a 12-inch circle. Turn a 9-inch pie plate upside down and, using a sharp knife, cut a circle of dough to match the circumference of your dish. Re-wrap any leftover pastry scraps and return to the refrigerator.
  • Use a ruler to mark horizontal lines 1 inch apart on the dough circle. Lay a lollipop stick down at these marks to make horizontal impressions in the dough. Next, mark vertical lines in a staggered brick style across the pastry. Bend the lollipop stick at the 1-inch mark and use the 1-inch piece to make impressions at these points. Use the end of the lollipop stick to make circular indentations at the top and bottom of both ends of each plank to form nail marks. Use a sharp knife or molding tool to create wavy freeform lines across the pie. Transfer the finished pie top on the parchment paper to the refrigerator to firm up for at least 15 minutes.
  • To assemble the pie: Lightly flour your work surface and rolling pin. Roll out the second batch of dough to a 12-inch circle. Gently roll the dough up around your rolling pin and transfer it to the pie plate. Unroll the pastry over the pie plate and fit gently into the pan.
  • Transfer the rib filling to the lined pie plate. Gently flatten the top of the filling so it even with the top of the pie plate.
  • Position a rack in the lower third of the oven. Preheat the oven to 425 degrees F.
  • Remove the patterned pie top from the refrigerator. Using a brush, dampen the edges of the pastry-lined pie plate. Gently slide a lifter or palette knife between the pie top and the parchment paper to separate. Tilt the parchment paper to slide the pie top into place on top of the pie. Press gently on all edges to seal.
  • To create the pie decorations: Print out the Father's Day Pie Stencil (link below) and cut out the letters with scissors (or use D and A letter cutters). Roll out the leftover pastry scraps. Use the letter stencils or cutters and a sharp knife to cut out 2 Ds and one A.
  • Cut out 1 star using a 3-inch star cutter. Place the A on the star. Cut out 5 stars with a 1-inch star cutter and place on the points of the big star. Form the word DAD across the center of the pie. Use 1- and 2-inch star cutters to cut out additional 1- and 2-inch stars and place decoratively above and below the letters.
  • Use the leftover dough to create a rope border. Dampen the edges of the pie top and adhere the rope to the pie top. Brush the entire pie with egg wash. Bake for 12 minutes. Reduce the temperature to 350 degrees F and bake for another 45 minutes until the pie crust is golden.

BBQ PIE



Bbq Pie image

My kids love this. I serve with applesauce and/or coleslaw. I use Sweet Baby Ray's BBQ sauce and don't use the brown sugar called for in the recipe. Hamburger can be substituted for the ground pork.

Provided by Marg CaymanDesigns

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb ground pork
1 tablespoon brown sugar (optional)
barbecue sauce, to taste
2 (7 1/2 ounce) cans refrigerated biscuits
4 ounces sharp cheddar cheese

Steps:

  • Brown ground pork in skillet.
  • Drain grease.
  • Stir in brown sugar and enough BBQ sauce to thoroughly cover all the pork.
  • Pat biscuits out in a pie plate.
  • Pour mixture into raw crust and top with shredded cheese.
  • Bake at 400°F for 13-15 or until biscuits are brown.
  • Note: I don't use all the biscuits when I use the two small cans, as listed above, or it is too much dough.
  • I usually buy one can of the biscuits that are bigger around instead.

BARBECUE PORK POT PIE



Barbecue Pork Pot Pie image

Original Bisquick™ mix makes a tasty, flaky crust for this easy pot pie, loaded with barbecue pork, bacon and pinto beans. Save a trip to the store and use two cups of Make-Ahead Oven-Roasted Pulled Pork in place of the shredded smoked pork.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11

4 slices bacon
1 cup chopped red onion
2 cloves garlic, finely chopped
1 lb shredded smoked pork
1 can (15 to 16 oz) pinto beans, drained, rinsed
1 1/2 cups barbecue sauce
1 1/2 cups Original Bisquick™ mix
1 egg
2/3 cup milk
1 cup shredded sharp Cheddar cheese (4 oz)
2 tablespoons chopped green onions

Steps:

  • Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook red onion in bacon drippings over medium heat, stirring occasionally, until tender. Add garlic; cook 30 seconds. Stir in pork, beans, barbecue sauce and crumbled bacon. Spoon mixture into baking dish.
  • In medium bowl, stir together Bisquick mix, egg and milk until smooth. Fold in 1/2 cup of the cheese and the green onions. Pour over pork mixture.
  • Bake uncovered 15 minutes. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes longer or until toothpick inserted in topping comes out clean and cheese is melted. Sprinkle with additional chopped green onions, if desired.

Nutrition Facts : Calories 560, Carbohydrate 54 g, Fat 1, Fiber 4 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1290 mg

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