Ham-And-Greens Pot Pie With Cornbread Crust – a delicious recipe with vegetable oil, all-purpose, chicken broth, onion, collard greens, black-eyed peas. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Saute ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add 3 tbsp flour to Dutch oven, 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 onion, bell pepper, and celery mix 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 (with cooking spray) 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
3
Bake at 425u00b0 for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.
4
Note: We tested with Swanson 100% Natural Chicken Broth.
824
kcal
Calories
39
g
Fat
18
g
Carbs
99
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups chopped cooked ham, 2 tablespoons vegetable oil, 3 tablespoons all-purpose flour, 3 cups chicken broth, and more.
Yes, Ham-And-Greens Pot Pie With Cornbread Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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