SOUTHWESTERN POT PIE

Southwestern Pot Pie image

An easy cornbread mix makes the savory topper for a vegetarian pot pie.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cups cubed peeled sweet potatoes or butternut squash
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa (2 cups)
1/2 cup water
1/4 teaspoon ground cinnamon
1 cup frozen corn
1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/2 cup milk
1 tablespoon vegetable oil
1 tablespoon roasted sunflower nuts, if desired

Steps:

In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans.
In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.

Nutrition Facts : Calories 550, Carbohydrate 97 g, Cholesterol 0 mg, Fat 2, Fiber 9 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 21 g, TransFat 0 g