Ham-and-Greens Pot Pie with Cornbread Crust |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
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 dried crushed red pepper |
cornbread crust batter |
pimiento-cheese corn sticks (optional) |
Directions:
1. 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.
2. 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.
3. Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.
4. Note: For testing purposes only, we used McKenzie's Seasoning Blend.
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