Brunswick Stew Pot Pie
 
Makes 6 servings
Ingredients
  • 4 tablespoons vegetable oil, divided
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 3 cups chopped smoked brisket (about 1 pound)
  • 1 cup crushed tomatoes
  • 1 cup barbecue sauce
  • ½ cup frozen corn, thawed
  • ½ cup frozen baby lima beans, thawed
  • ½ cup beef broth
  • 2 tablespoons chopped fresh parsley
  • 1¼ teaspoons kosher salt, divided
  • ¼ teaspoon ground black pepper
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 cup whole buttermilk
Instructions
  1. Preheat oven to 375°.
  2. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add onion and carrot; cook until softened, about 4 minutes. Stir in brisket, tomatoes, barbecue sauce, corn, lima beans, broth, parsley, ½ teaspoon salt, and pepper; simmer over medium-low heat for 5 minutes. Cover and remove from heat.
  3. In a medium bowl, whisk together flour, baking powder, and remaining ¾ teaspoon salt. Make a well in center of flour mixture; add buttermilk and remaining 3 tablespoons oil, stirring until moistened. Drop mixture by ⅓ cupfuls over hot filling.
  4. Bake until topping is golden brown, about 25 minutes. Serve immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brunswick-stew-pot-pie/