Uses for Pulled Pork: Pulled Pork Pot Pie

We fixed pulled pork over the weekend and plan to use it in a variety of recipes. This one covers the basics as it begins with a white sauce and is topped with biscuit dough make from our homemade baking mix.

Pulled Pork Pot Pie  About 4-5 servings
2 carrots, peeled & sliced into thin rounds
1 large russet potato, peeled & diced
1 cup prepared medium white sauce (2 Tbsp. butter, 2 Tbsp. flour, 1 cup milk, 1/2 tsp. salt, 1/4 tsp. pepper)
1 large leek, or 2 smaller leeks, cleaned & chopped fine (or use finely chopped onions)
1/4 cup thinly sliced celery
1/2 teaspoon curry powder
1/2 cup Cheddar cheese
1 to 1 1/2 cups pulled pork
1/3 to 1/2 cup frozen peas
1 batch of  biscuit dough  -- made from homemade baking mix; use recipe for 6 biscuits
Softened butter

1. Add carrots to a microwave safe bowl and microwave for a few minutes until partially tender. Then add potatoes and continue to microwave until veggies are fork tender.
2. In a Dutch oven or saucepan, melt the butter called for in the white sauce recipe and use it to sauté the leeks and celery. Once, tender proceed with the directions for the medium white sauce.
3. Once white sauce is thick, add curry powder and cheese. Taste and adjust seasonings if needed. Add Cheddar cheese and pulled pork.
4. Remove from heat and add peas.
5. Pour mixture into a baking dish.
6. Prepare biscuit dough and roll out to approximate size of baking dish.
7. Add biscuit dough and brush with softened butter.
   
8. Place casserole into preheated 450° oven and bake for 10 to 15 minutes—until biscuit dough is nicely browned.

We served the Pulled Pork Pot Pie with a tossed salad.

Other recipes on our site that use pulled pork include:

Deconstructed Tamales

Green Chile Pork Enchiladas

Lettuce Tacos

Recipe without photos . . .

Pulled Pork Pot Pie  About 4-5 servings

2 carrots, peeled & sliced into thin rounds
1 large russet potato, peeled & diced
1 cup prepared medium white sauce (2 Tbsp. butter, 2 Tbsp. flour, 1 cup milk, 1/2 tsp. salt, 1/4 tsp. pepper)
1 large leek, or 2 smaller leeks, cleaned & chopped fine (or use finely chopped onions)
1/4 cup thinly sliced celery
1/2 teaspoon curry powder
1/2 cup Cheddar cheese
1 to 1 1/2 cups pulled pork (made without the addition of BBQ sauce -- we used just the rub and pork stock in place of the BBQ sauce)
1/3 to 1/2 cup frozen peas
1 batch of  biscuit dough  -- made from homemade baking mix; use recipe for 6 biscuits
Softened butter

1. Add carrots to a microwave safe bowl and microwave for a few minutes until partially tender. Then add potatoes and continue to microwave until veggies are fork tender.
2. In a Dutch oven or saucepan, melt the butter called for in the white sauce recipe and use it to sauté the leeks and celery. Once, tender proceed with the directions for the medium white sauce.
3. Once white sauce is thick, add curry powder and cheese. Taste and adjust seasonings if needed. Add Cheddar cheese and pulled pork.
4. Remove from heat and add peas.
5. Pour mixture into a baking dish.
6. Prepare biscuit dough and roll out to approximate size of baking dish.
7. Add biscuit dough and brush with softened butter.
8. Place casserole into preheated 450° oven and bake for 10 to 15 minutes—until biscuit dough is nicely browned.