Ham-And-Greens Pot Pie With Cornbread Crust
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8-19
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 dry crushed red pepper
- 1 (8 1/2 ounce) box Jiffy cornbread mix
directions
- 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.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.