Favorite Recipes of Maverick Swaniel Harrienger

{January 12, 2014}   Barbecue Pot Pie with Cheese Grits Crust and Mashed Potato Crust (Southern Living Annual Recipes, 2003)

Barbecue Pot Pie:

1 diced large sweet onion
1 tablespoon vegetable oil
2 tablespoons all purpose flour
1.5 cups thick barbecue sauce
1.5 cups beef broth
1lb shredded barbecued pork or beef

Sauté onion in hot oil in large skillet over med high heat 5 m.  Stir in flour + cook 1 m, stirring constantly.  Gradually stir in barbecue sauce + beef broth.  Cook 3 m, stirring constantly.

Stir in pork.  Bring to boil.  Remove from heat.  Spoon mix into lightly greased 13″ x 9″ baking dish.

Cheese Grits Crust:

2 c water + milk
1 c quick-cooking grits
2 c shredded sharp Cheddar Cheese
.75 t salt
.5 t seasoned pepper
2 lightly beaten large eggs

Bring water + milk to boil in large saucepan.  Add grits + cook 5 m, stirring often.  Stir in cheese, salt + pepper, + remove from heat.

Stir in about .25 grits mix gradually into beaten eggs, + add to last of grits mix, stirring constantly.

Spoon batter evenly over hot barbecue mix.

Bake @ 425°F 20-25 m.

Barbecue Pot Pie with Mashed Potato Crust:

Prepare 22 oz pkg frozen mashed potatoes as directed on pkg.  Stir in .5 pkg soft cream cheese until melted.  Spoon hot potato mix evenly over hot barbecue mix.  Sprinkle with 1 c shredded Cheddat cheese.  Bake @ 425°F 15 m.


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