1 frozen pie crust, allow to thaw as directed.
1 container Fully cooked pulled bbq pork or chicken (I prefer chicken for lower fat content)
1 1/2 c. of Orieda Frozen Potatoes O'Brien
1 1/2 c. shredded cheddar cheese (I use 2% but again this would be your preference)
1 can corn (drained)
Preheat oven to 350. Bake crust for 5 mins, remove from oven.
Spoon 1/2 of bbq into crust and layer of 1/2 of cheese on top.
Layer potatoes and corn on top of cheese. Top with remaining bbq and then cheese.
Bake at 350 for 30-40 minutes.
Let stand 5 mins before serving.
| Yield: | 6 servings | |||
| Prep Time: | 0 hr 5 mins | |||
| Cook Time: | 0 hr 45 mins | |||
| Ready In: | 0 hr 45 mins | |||
| Category: | Main Course | |||
| Main Ingredient: | Pork | |||
| Cooking Method: | Baking |
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| Nationality: | United States | |||
| Special Diet: | Kid Pleaser | One Pot Meal | ||
| Recipe Tags: | bbq | pot pie | easy | cheese |
Chef's Note & Story
**The recipe above is for the open top version. To add criss-crossing as pictured simply slice a second thawed pie crust and apply in criss-cross fashion to top 10 mins before initial recipe is done baking. This makes for a real June Cleaver made it look:)
