Ham-and-Greens Pot Pie with Cornbread Crust
From Southern Living
Yield: Makes 8 to 10 servings

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)

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.














Yield: Makes 8 to 10 servings

Southern Living, JANUARY 2003