Barbecue Pork Pot Pie

Prep 20 min
Total 40 min
Servings 6

Original Bisquick™ mix makes a tasty, flaky crust for this easy pot pie, loaded with barbecue pork, bacon and pinto beans. Save a trip to the store and use two cups of Make-Ahead Oven-Roasted Pulled Pork in place of the shredded smoked pork.

By Betty Crocker Kitchens

Updated February 13, 2015

Make with

Bisquick

Ingredients

4

slices bacon
1

cup chopped red onion
2

cloves garlic, finely chopped
1

lb shredded smoked pork
1

can (15 to 16 oz) pinto beans, drained, rinsed
1 1/2

cups barbecue sauce
1 1/2

cups Original Bisquick™ mix
1

egg
2/3

cup milk
1

cup shredded sharp Cheddar cheese (4 oz)
2

tablespoons chopped green onions

Steps

1

Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2

In 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook red onion in bacon drippings over medium heat, stirring occasionally, until tender. Add garlic; cook 30 seconds. Stir in pork, beans, barbecue sauce and crumbled bacon. Spoon mixture into baking dish.
3

In medium bowl, stir together Bisquick mix, egg and milk until smooth. Fold in 1/2 cup of the cheese and the green onions. Pour over pork mixture.
4

Bake uncovered 15 minutes. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes longer or until toothpick inserted in topping comes out clean and cheese is melted. Sprinkle with additional chopped green onions, if desired.