Smoked Pork and Collard Greens Pot Pie

Smoked Pork and Collard Greens Pot Pie

This smoked pork and collard greens pot pie is topped with a rich and flaky buttermilk crust.

Smoked Pork and Collard Greens Pot Pie
Makes 6 to 8 servings
Write a review
Save Recipe
Print
Ingredients
  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
Instructions
  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 https://www.pauladeenmagazine.com/
Cornmeal Buttermilk Piecrust
Makes 2 (14x10-inch) piecrusts
Write a review
Save Recipe
Print
Ingredients
  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
Instructions
  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.
Notes
  1. Freeze the extra piecrust in a heavy-duty resealable plastic bag for up to 2 months.
Paula Deen Magazine https://www.pauladeenmagazine.com/

Get more great recipes by ordering your subscription to Cooking with Paula Deen today! 

 

RELATED ARTICLESMORE FROM AUTHOR