easy suppers

Brunswick Stew Pot Pie

Makes 6 servings

Using smoked brisket from your favorite barbecue shop helps this one-skillet meal come together quickly.

Filling:

1 tablespoon vegetable oil
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 kernels, thawed
½ cup frozen baby lima beans, thawed
½ cup beef broth
2 tablespoons chopped fresh parsley
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Topping:

1½ cups all-purpose flour
1½ teaspoons baking powder
¾ teaspoon kosher salt
1 cup whole buttermilk
3 tablespoons vegetable oil

1. Preheat oven to 375°.

2. For filling: In a 10-inch cast-iron skillet, heat 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, salt, and pepper. Bring to a simmer over medium-low heat; cook for 5 minutes. Cover; remove from heat.

For topping: In a medium bowl, whisk together flour, baking powder, and salt. Make a well in center of flour mixture; stir in buttermilk and oil until