Ham-And-Greens Pot Pie With Cornbread Crust |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 19 |
|
This is one of my favorite dishes to make with leftover ham. It is great for using up that ham thats leftover from Thanksgiving, Christmas, or sunday dinner. 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:
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.
|
|