BBQ Pot Pie

I'll post the recipe soon, but here's a tease. I LOVE this dish and haven't made it in a couple of months. You can use any bbq you want in it: pulled pork, brisket, chicken, grilled shrimp, etc.

Good help is hard to find. :-D

1 C chicken broth
2 C BBQ, Cooked
1 small onion, diced
1 C peas, frozen
1 C corn, frozen
1 C carrots, diced & blanched
1/2 C non dairy creamer
2 T Flour
1/4 t thyme
1/4 t summer savory
1/4 t sage
3 T butter
salt & pepper to taste

2 pie crusts

Step 1 - Blanch Carrots - I like to cook the carrots a bit ahead of time so that they cook through by the time the entire dish is done. Simply add to boiling water for about 5-6 minutes. Sweat Onions - While blanching the carrots, add 1 T of butter to a skillet and warm over med-high heat until butter foams. Turn heat down to Med. Add onions. Cook until onions begin to soften and turn translucent. You are not trying to fry the onions. You'll hear a sizzle, but they should not brown and caramelize. Turn the heat down if they look like they are frying.

Step 2 - Make the Sauce - Remove the onions and carrots and set aside. Add remaining 2 T to skillet and turn up heat to Med-High until the butter completely melts and begins to foam. Turn heat down to Med-Low. Add flour a little at a time and wisk while adding until full incorporated. Continue to wisk and cook for 2-3 minutes as the rue gets a little nutty color. You'll want to watch the heat through this step. You may need to turn the heat down to low if it is cooking too much. Add the chicken broth, non dairy creamer, and herbs. Turn up heat to Med-High and wisk. Let simmer for 3-4 minutes while continuing to stir. Sauce will thicken. Salt and pepper to taste.

Step 3 - Add ingredients - Turn off heat. Stir in peas, carrots, onions, corn, and meat. Set aside.

Step 4 - Make the Pie - Grease a round 9" pie plate with butter. Place one pie crust round into the pie plate, add filling, and cover with second pie crust. Crimp the edges of the pie to seal it closed adding to slices for vents on the top of the pie. I like to use a larger serving fork for the crimp instead of a dinner fork because of the larger tines.

Cook in preheated 375 degree oven (or BBQ grill) for 40-50 minutes. If edges are browning faster than the rest of the pie crust, you can use a pie crust shield or make one out of aluminum foil.

You could obviously replace non dairy creamer and chicken broth for cream or half and half. May have to adjust the recipe and keep some of the chicken broth in the recipe.

Another variation that I do on this is replace the top crust with mashed sweet potatoes. Like a shepard's pie kind of thing.

This is what we do with the leftover pie crust that gets trimmed off. My grandma used to make crust things and set them on the little table in her kitchen for us kids to eat. Those are some REALLY good memories.

Roll out remaining crust really thin. Add sugar and cinnamon. Bake until crispy. :tongue: Yum.

20-30 years from now my kids will be talking with their kids about how dad used to make this pie crusty things. This post modern world is so much different than even the one I grew up in and I'm only going to be 38 this spring. In some ways, my kids will have more opportunities and adventures. In other ways, they'll really miss out. At least in this house, mom and dad actually cook the family meals.

SmokeInDaEye said:

That looks great. Was it one big pot pie for the family to share, Todd?

Click to expand...

Yes, sort of. :twisted: I had four pieces today. :biggrin: Just finished one. :tongue: