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Pulled Pork Biscuit Pot Pie
Andre Lewis

Pulled Pork Biscuit Pot Pie

This pot pie uses pulled pork in a peppery milk gravy under individual biscuit rounds. Frozen mixed vegetables keep the filling practical, while a small amount of barbecue sauce connects it to the pork without making the gravy red. Baking the biscuits on the hot filling cooks their bottoms instead of leaving a doughy layer.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth warmed
  • 1 cup whole milk warmed
  • 1 tsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups cooked pulled pork
  • 3 cups frozen mixed vegetables
  • 1/3 cup barbecue sauce
  • 1 can 16.3 oz refrigerated large biscuits

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch baking dish.
  2. Melt the butter in a large saucepan and cook the onion over medium heat until soft, 6 minutes.
  3. Stir in the flour and cook for 1 minute, then gradually whisk in the warm broth and milk.
  4. Simmer until thick enough to coat a spoon, 4 to 5 minutes, and stir in the Worcestershire, salt and black pepper.
  5. Fold in the pulled pork, frozen vegetables and barbecue sauce and cook until the mixture just begins to bubble.
  6. Spread the hot filling in the baking dish and arrange the separated biscuits over it with a little space between them.
  7. Bake until the filling bubbles and the biscuits are deeply browned and cooked through, 25 to 30 minutes.
  8. Rest the pot pie for 10 minutes before serving.