Ham-and-Greens Pot Pie with Cornbread Crust

Prep Time: 10 minutes
Cook Time: 25 minutes
Bake Time: 25 minutes
Yield: Makes 8 to 10 servings

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

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. Top with Pimiento-Cheese Corn Sticks, if desired.

Note: For testing purposes only, we used McKenzie's Seasoning Blend.