Barbecued Pork Potpie Recipe
Barbecued Pork Potpie Recipe photo by Taste of Home
Next Recipe

Barbecued Pork Potpie Recipe

Read Reviews
3 2 2
Publisher Photo
I cook a roast the day before—or use leftover pork—when I prepare this hearty casserole. A lattice topping made a refrigerated corn bread twists gives it a lovely look. —Joan East of Leawood, Kansas
TOTAL TIME: Prep: 45 min. Bake: 10 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min. + standing
MAKES: 12 servings


  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 1 large Anaheim pepper, seeded and chopped
  • 3/4 cup finely chopped celery
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 cup white wine vinegar
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 bottle (12 ounces) chili sauce
  • 3 tablespoons brown sugar
  • 1 ounce unsweetened chocolate, grated
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 6 cups cubed cooked pork loin roast (2 pounds)
  • 1 tube (11-1/2 ounces) refrigerated corn bread twists

Nutritional Facts

2/3 cup: 332 calories, 13g fat (4g saturated fat), 66mg cholesterol, 1058mg sodium, 28g carbohydrate (0 sugars, 1g fiber), 25g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1-1/2 fat.


  1. In a large nonstick skillet, saute the onion, celery, peppers and garlic in oil until tender. Add cumin and coriander; cook and stir over medium heat for 2 minutes. Add vinegar and cook for 2 minutes.
  2. Set aside 1/2 cup broth. Add the chili sauce, brown sugar, chocolate, Worcestershire sauce and remaining broth to vegetable mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
  3. Combine cornstarch and reserved broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in pork. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  4. Roll out corn bread dough and cut into strips; twist and place over filling in a lattice design. Bake, uncovered, at 375° for 10-15 minutes or until golden brown. Let stand for 15 minutes before serving. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Barbecued Pork Potpie in Light & Tasty August/September 2001, p27

Reviews for Barbecued Pork Potpie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Juliemk7 User ID: 1219479 239852
Reviewed Dec. 20, 2015 Edited Dec. 21, 2015

"I would agree that this is not a simple recipe. I doubled the recipe as it was for a potluck. I stuck the pork roasts in a crock pot the day before to have the cooked meat for this recipe. The only change I made was use PIllsbury's crescent creations dough to create a "pot pie" top. The people I made it for didn't leave a single scoop for us to take home, so I would say it was well received. When doubling, we had about 2.5-3 cups of extra sauce which we saved and froze for our personal use later. It was delicious."

kposton User ID: 2838004 80594
Reviewed Feb. 29, 2008

"My family wasn't impressed with this potpie, and the recipe is not simple. I won't be making it again."

Loading Image