HAM-AND-GREENS POT PIE WITH CORNBREAD CRUST

Ham-And-Greens Pot Pie With Cornbread Crust image

Provided by southern chef in lo

Time 50m

Yield 8-19 serving(s)

Number Of Ingredients 9

4 cups chopped cooked ham
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
3 cups chicken broth
1 (16 ounce) package frozen seasoning, blend
1 (16 ounce) package frozen chopped collard greens
1 (16 ounce) can black-eyed peas, rinsed and drained
1/2 teaspoon dry crushed red pepper
1 (8 1/2 ounce) box Jiffy cornbread mix

Steps:

Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
Bring mixture to a boil, and add seasoning blend and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set.

Nutrition Facts : Calories 599, Fat 24.3, SaturatedFat 7.9, Cholesterol 64, Sodium 855.6, Carbohydrate 71.5, Fiber 12, Sugar 2.3, Protein 31.7