Smoked Pork and Collard Greens Pot Pie

Smoked Pork and Collard Greens Pot Pie
Smoked Pork and Collard Greens Pot Pie
Makes 6 to 8 servings
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  1. 2 tablespoons olive oil
  2. 1 medium onion, chopped
  3. 1 red bell pepper, chopped
  4. 2 cloves garlic, minced
  5. ½ cup unsalted butter
  6. ½ cup all-purpose flour
  7. 1 (32-ounce) carton chicken broth
  8. 12 cups chopped stemmed collard greens
  9. 2 tablespoons firmly packed light brown sugar
  10. 2 teaspoons apple cider vinegar
  11. 3 cups pulled smoked pork
  12. 1 (16-ounce) can baked beans, drained
  13. 1 teaspoon kosher salt
  14. ¼ teaspoon crushed red pepper
  15. 1 Cornmeal Buttermilk Piecrust (recipe follows)
  16. 1 large egg
  17. 1 tablespoon water
  1. Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring frequently, until lightly browned, about 5 minutes. Remove vegetables using a slotted spoon.
  3. Melt butter in pot over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Gradually stir in broth; cook, stirring constantly, until thickened, about 10 minutes. Stir in greens, brown sugar, and vinegar; cook, stirring constantly, until thickened. Remove from heat, and stir in vegetables, pork, beans, salt, and red pepper; cook mixture just until it comes to a simmer. Pour mixture into prepared pan, and top with prepared Cornmeal Buttermilk Piecrust. Cut decorative slits into crust to let steam escape. In a small bowl, whisk together egg and water; brush onto crust.
  4. Bake until crust is golden brown and filling is bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Paula Deen Magazine
Cornmeal Buttermilk Piecrust
Makes 2 (14x10-inch) piecrusts
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  1. 2 cups all-purpose flour
  2. ½ cup self-rising yellow cornmeal mix
  3. ½ teaspoon kosher salt
  4. ¼ teaspoon ground black pepper
  5. 1 cup cold unsalted butter, cut into ½-inch pieces
  6. ½ cup cold whole buttermilk
  1. In the work bowl of a food processor, pulse together flour, cornmeal, salt, and pepper. Add butter, and pulse until mixture is crumbly. With processor running, add buttermilk in a slow, steady stream just until dough comes together.
  2. Turn out dough onto a very lightly floured surface, and divide in half. Shape each portion into a disk, and wrap individually in plastic wrap. Refrigerate for at least 1 hour.
  3. On a lightly floured surface, roll one portion of dough to a 14x10-inch rectangle.
  1. Freeze the extra piecrust in a heavy-duty resealable plastic bag for up to 2 months.
Paula Deen Magazine