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

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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 (0g sugars, 1g fiber), 25g protein Diabetic Exchanges: 1 starch, 2 lean meat, 1 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

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Juliemk7 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 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."

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