Monday’s Leftovers: BBQ Pot Pie

This is my absolute, most favorite recipe of all the regular dishes that I make. It doesn’t last long although it makes a big pie. You can us any cooked barbecue that you want: chicken, pulled pork, brisket, etc. The next one I make is going to use grilled shrimp. The recipe uses non dairy creamer instead of cream or half and half. You could replace the creamer and chicken broth for real dairy.

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.

Its always great when you can involve the kids in the process. Here my boys are helping grease the pie plate.