Ham-and-greens Pot Pie With Cornbread Crust

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.