Best 6 Bbq Pie Recipes

SWEETIE PIE'S TENDER OVEN-BAKED ST. LOUIS-STYLE BBQ RIBS

Steps:

• 1. Preheat the oven to 250°F.
• 2. Wash the ribs under cold running water and pat them dry.
• 3. Put the ribs in a large deep dish and pour the pineapple juice over it. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
• 4. Whisk together the salt, pepper, sugar, and paprika in a large baking dish. Roll the ribs in the mixture, then arrange them in the baking dish. Add enough water to come halfway up the sides of the baking pan.
• 5. Bake the ribs for about 1 hour or until they are no longer pink when the meat is sliced away from the bone, then remove them from the oven and drain. Add the barbecue sauce and toss the ribs evenly to coat.
• 6. Increase the oven temperature to 400°F and return the baking dish to the oven. Bake for 20 to 30 minutes. Remove from heat and serve.

SAVORY BBQ PIE

Steps:

• For the BBQ Sauce:
• In a medium saute pan over medium heat, saute peppers and onions until soft using 1 tablespoon oil.
• In a bowl, add ketchup, mustard, molasses, brown sugar and hot sauce. Mix together. Pour over sauteed vegetables and stir. Allow to simmer together for 3 to 5 minutes. Reserve 1/2 cup of BBQ sauce and set aside.
• Preheat smoker to 225 degrees F, over hickory soaked chips.
• Season the pork butt with salt and freshly ground black pepper. Be sure to rub in well. Place onto grill, close top of grill and cook for 1 to 1 1/2 hours. Baste pork with BBQ sauce. Close grill top and cook for another 20 to 30 minutes.
• When ready, slice into 1/2 to 1/4-inch slices. Place pork into a bowl and mix in reserved BBQ sauce.
• For the Pie Crust:
• Preheat oven to 350 degrees F.
• Add flour, salt, sugar and shortening to a bowl. Mix together with hands. Add water and mix. Divide into 2 balls.
• Flour your work surface. Roll dough out with a 1/8-inch thickness. Line 1 piece of dough into a 9-inch circular pie dish.
• For the egg wash:
• Beat together the egg and water,
• Add pork to pie dish, then take the second rolled out piece of dough and cover the meat. Pinch the sides together and brush top with egg wash. With a knife, make 3 slits in the top crust. Bake for 50 to 55 minutes or until golden brown.;

BBQ CHICKEN POT PIE

Steps:

• Place chicken in baking dish, fill with enough water to cover chicken.
• Bake at 425F for 35 minutes.
• Drain water.
• Let chicken cool 5 minutes.
• Using two forks, shred chicken.
• Add onions, peppers and bbq sauce and return to oven for another 10-15 minutes. Stirring if it starts to char.
• Remove chicken from oven.
• Stir in pickles.
• Roll dough out thin into 8 inch discs.
• Place the dough discs into one of the sections of the muffin pan. The dough will overlap, you will need it.
• Fill the dough cup with the chicken gravy mixture.
• Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
• Repeat until out of chicken mixture.
• Lower oven to 350°F
• Bake for 10-12 minutes.
• Let sit for 10 minutes.

CHICKEN BBQ PIZZA PIE

Steps:

• Preheat oven to 450°F according to pie crust instructions.
• According to pie crust instructions, nuke each pie crust roll (by itself) in microwave on defrost or 30% power for 15-25 seconds OR let stand at room temperature for 15 minutes.
• Spray round pizza pan with nonstick and unroll pie crust onto pan. Prick all over several times with a fork. Bake in center of oven for approximately 5 minutes or until pie crust is no longer moist and is starting get a light golden color. Do not overcook.
• Meanwhile, chop small onion and cube (small cubes) one chicken breast (I use kitchen scissors to make chopping chicken quicker)and sauté together for about 5 minutes or until chicken is done and onions are starting to get clear.
• Take pie crust out of oven, spread cheddar cheese on bottom pie crust, then spread chicken and onions on top of cheese, then spread mozzarella cheese on top of the chicken and onions.
• Now, drizzle your favorite barbecue sauce back and forth over the entire pizza. Start with 1/2 cup and if it isn't mostly covered with that much, use more.
• Unroll last pie crust, and place on top of the other pie crust and other ingredients. Press edges of top crust to bottom edge. It wont stick completely because you cooked the bottom crust a little already. Prick top crust with a fork. BROIL about 4 inches away from heat for about 5 minutes (keep checking because your oven may be different from mine) until crust starts to lose that moist look, then bake at 450°F in center of oven for another 4 minutes or until edges of crust start to get golden and top looks flaky and done.
• Cut with pizza cutter and serve with a spatula. You eat this pizza with a fork.

BBQ PIE

Steps:

• Brown ground pork in skillet.
• Drain grease.
• Stir in brown sugar and enough BBQ sauce to thoroughly cover all the pork.
• Pat biscuits out in a pie plate.
• Pour mixture into raw crust and top with shredded cheese.
• Bake at 400°F for 13-15 or until biscuits are brown.
• Note: I don't use all the biscuits when I use the two small cans, as listed above, or it is too much dough.
• I usually buy one can of the biscuits that are bigger around instead.

BBQ PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crumble the ground beef into a large skillet over medium heat. When it is starting to brown, stir in the onion and season with pepper. Continue to cook and stir until beef is browned and the onion is tender.
• Drain off the grease from the beef, and stir in the baked beans, Worcestershire sauce and 1 cup of barbeque sauce. Transfer to a large casserole dish. In a separate bowl, mix together the baking mix, milk and egg. Pour this mixture evenly over the beef and beans in the dish.
• Bake for 40 to 45 minutes in the preheated oven, until the biscuit toping is golden brown. Spread a small amount of barbeque sauce over the top and sprinkle with Cheddar cheese while hot from the oven.