Ham And Greens Pot Pie

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   Saute 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 425u00b0 for 20 to 25 minutes or until cornbread is golden brown and set.

* Per serving · 4 servings · Values may vary.

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