Pulled Pork Pot Pie

Today is Wednesday. It is going to be this year's Hell Day.  Why? I lead a playgroup in the morning, have kids come home for lunch, and then have to take a little girl to her violin lesson after school.  This means I am going to aim to do my lunch prep after breakfast and my dinner prep after lunch.  This will mean the crock pot gets called in to action on many Wednesdays.

Today I was chatting online with my friend Ashlee and between the two of us we came up with a way to use up some leftover pork roast  I had in my fridge.  This pie looks so good I am jotting some notes down here so I can remember what I did.

This is a "by the seat of your pants" casserole so the measurements here are very big guesses--eyeball it. It's casserole, not souffle!

Pulled Pork Pot Pie

Peel and cube 4-5 potatoes.  Simmer on the stove or microwave until tender. Mash with buttermilk, some grated cheddar cheese and some no-salt garlic herb mix.  Set aside.

While potatoes are cooking, in a large skillet fry 1/2 of a large onion in a couple of tablespoons of butter.  When golden, sprinkle over a couple of big spoonfuls of flour.  Add in a couple of cups of chicken broth (or do what I did and add in a couple of spoonfuls of vegetable bouillon and pour water over from the kettle to cover the bottom of the skillet) Add in one grated carrot, the kernels of one ear of leftover corn, 1/4 red pepper diced and about 1 pound of leftover cooked roast pork.  Simmer, stirring constantly, until gravy thickens.  Add in a big squirt of your favourite barbecue sauce (I love President's Choice Beer and Chipotle flavour).  Pour filling into a large casserole dish.  Top with mashed potatoes. 

Heat in a 375 degree oven until filling is bubbly and topping is browned a bit.

Eat.