barbecue potpie

Ingredients

1 container (18 oz) shredded BBQ Pork

1 package (6.5 oz) corn muffin mix

2 Tbsp butter (for muffin mix)

1/3 cup milk (for muffin mix)

1 egg (for muffin mix)

1 can (11 oz.) Mexican corn with peppers, drained

1 bag (16 oz.) coleslaw mix

1/2 cup coleslaw dressing

Directions

1. Heat oven to 400F. Divide shredded pork among four oven proof dishes. Prepare corn muffin batter according to package instructions. Stir drained corn in to batter.

2. Spoon muffin batter over barbecued pork. Place dishes on a baking sheet and bake 25 minutes, or until corn-bread topping is golden brown. Let rest 5 minutes.

3. In a large bowl, toss coleslaw mix with dressing. Serve with potpies.

Notes

can use BBQ chicken as well.