Ham-and-Greens Pot Pie with Cornbread Crust

Yield: Makes 8 to 10 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Bake: 25 Minutes


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)

Preparation

  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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