Ingredients for Barbecue Pot Pie With Cheese Grits Crust
- 2 cups water
- 1 cup milk
- 1 cup quick-cooking grits
- 1 cup shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 1 medium sweet onion, chopped
- 2 tablespoons vegetable oil
- ¼ cup all-purpose flour
- 1 cup barbecue sauce
- 1 cup beef broth
- 2 cups cooked shredded pork with barbecue sauce
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How to Make Barbecue Pot Pie With Cheese Grits Crust
- Preheat oven to 425°F (220°C).
- **Make the Cheese Grits Crust:**
- In a large saucepan, bring 2 cups water and 1 cup milk to a boil.
- Gradually whisk in 1 cup quick-cooking grits. Reduce heat to low, and cook for 5 minutes, or until thickened, stirring constantly.
- Remove from heat and stir in 1 cup shredded cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a separate bowl, whisk 2 large eggs lightly.
- Gradually whisk about 1/4 of the hot grits mixture into the eggs to temper them.
- Pour the egg mixture into the remaining grits mixture and stir until combined.
- **Make the Barbecue Filling:**
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
- Add 1 medium chopped onion and sauté for 5 minutes, or until golden brown.
- Stir in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1 cup barbecue sauce and 1 cup beef broth.
- Bring to a simmer and cook for 3 minutes, or until slightly thickened, stirring constantly.
- Stir in 2 cups cooked pulled pork.
- Pour the barbecue mixture into a lightly greased 13x9 inch baking dish.
- Pour the cheese grits batter evenly over the barbecue mixture.
- Bake for 20-25 minutes, or until the crust is golden brown and set.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
53g
Fat
40g
Carbs
13g
