Leftovers Barbecue Potpie and Cheesy Crust with Red Potatoes

“We shape our homes and then our homes shape us.” – Winston Churchill

Late summer, early autumn barbecues with a coolness in the air … we love barbecuing, especially when we double the menu so there are plenty of leftovers. I love how grilling brings out another level of texture and flavors to foods. We usually add in a variety of herbs … oh, man, the smell and the taste!

Delicious, flavorful leftovers, like the ones that went in to a amazing Leftovers Barbecue Salmon Potpie and Cheesy Crust with Black Gold Farms Red Potatoes.

For sure, this crust is an Autumn treat for our family, since this is the season we usually get creative with making potpies.

When you consider the work that goes in to barbecuing, especially when you use charcoal (patience!), and the food is so flavorful, why not double the ingredients?

Leftovers Barbecue Potpie and Cheesy Crust with Red Potatoes

With my recent trip to Black Gold Farms this summer, today I’m sharing a new recipe–how take your barbecue leftovers–which includes “Better with Reds” red potatoes, and create a spectacular potpie with a cheesy crust for the topping.

Leftovers Barbecue Potpie and Cheesy Crust with Red Potatoes

Our family sat in the outdoors, out by the fire and twinkling party lights, and enjoyed a fluffy piece of potpie at the end of a very long day. I’d say potpie brings comfort and makes everyone very happy around our dinner table.

Leftovers Barbecue Potpie and Cheesy Crust with Red Potatoes

Back to Black Gold Farms and my recent trip. These beautiful little red potatoes are so scrumptious roasted or boiled and coated in butter. My friend, Heidi, made her version of the ultimate pizza. Brilliant!

I’m being silly here (thank, Heidi), showing off the new product/partnership between Black Gold Farms and McCormick Spices, ideal for “easy entertaining.” The new product–a one-stop cooking package which includes the potatoes + spices–was made to motivate consumers to eat more red potatoes, which motivated us in our barbecuing, and was included in this recipe today! Yum!

Leftovers Barbecue Potpie and Cheesy Crust with Red Potatoes

So whether barbecuing, cooking, dining outside in the cooler weather, soccer, back-to-school, or making leftovers potpies … these are all part of the Autumn beauty that define our home this time of year.

What defines your home this autumn season?

Leftovers Barbecue Potpie with Cheesy Crust


Recipe: Leftovers Potpie with Cheesy Crust Topping {ReluctantEntertainer.com}

Summary: A delicious way to use up barbecue leftovers. If you need a shortcut crust, use a puff pastry sheet in the place of the cheesy crust.


  • 2 cups flour
  • 3/4 cup butter, chilled and cut into small pieces
  • 1 cup shredded cheddar cheese
  • 1/2 cup ice water
  • 6-8 garlic cloves, pressed
  • 2 T. olive oil
  • 2 cups whipping cream
  • 1 cup Parmesan cheese
  • salt and pepper
  • 4 cups leftover barbecued cooked chicken, salmon, pork, or beef
  • 4 cups leftover barbecue foods such as mushrooms, onions, green beans
  • 2 cups cooked red potatoes, steamed, baked or barbecued; cut into quarters (leave skins on)
  • 1 egg white, whipped


  1. To make the crust, in a medium bowl, use a pastry blender (or fingertips) to work the butter into the flour until the mixture is crumbly. Add the cheese and work in until just blended. Sprinkle ice water over the pastry dough, a little at a time, and gather the pastry into a ball. Knead until just combined. Wrap in plastic wrap and chill in the refrigerator.
  2. To make the white sauce, in a saucepan, sauté the pressed garlic in olive oil. Add the whipping cream, turn the heat to high, and stir until it begins to boil. Immediately turn the heat down to low and simmer for 10 minutes. Remove from the heat and stir in the Parmesan cheese, salt and pepper.
  3. Preheat oven to 375 degrees and spray a 9×13 baking dish with nonstick cooking spray. Place the leftover meat at the bottom of the pan. Layer the leftover barbecued vegetables and red potatoes on top of the meat. Pour hot white sauce over the mixture and spread evenly.
  4. On a floured surface, roll out the chilled dough into a 9×13 rectangle. Place the pastry onto the potpie mixture, and trim away any excess edges. Score with a knife and brush the crust with egg white.
  5. Bake 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Preparation time: 25 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 6


This post is sponsored by Black Gold Farms as I was compensated for my trip and recipe development and sharing the experience with you. As always; all opinions are my own.

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