Barbecue Pot Pie with Cheese Grits Crust

Barbecue Pot Pie with Cheese Grits Crust

Our test kitchens suggest using a thick barbecue sauce. Thin sauces don't work well with this recipe. If you don't have time to make barbecued pork from scratch, purchase shredded pork or beef from your favorite restaurant.

Southern Living JANUARY 2003

  • Yield: 8 to 10 servings


  • 1 large sweet onion, diced
  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups thick barbecue sauce


Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken.

Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.

Spoon Cheese Grits Crust Batter evenly over hot barbecue mixture.

Bake at 425° for 20 to 25 minutes or until golden brown and set.

*1 pound shredded beef may be substituted for pork.


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Barbecue Pot Pie with Cheese Grits Crust Recipe