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Southwestern Pot Pie

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An easy cornbread mix makes the savory topper for a vegetarian pot pie.

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(16 Ratings)

16 Ratings

5 spoons 31%

4 spoons

3 spoons 19%

2 spoons 31%

1 spoons 12%

Member Reviews (1)

3037e1ce-a6c7-4335-8932-5929ef771b92

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PREP TIME
15 Min
TOTAL TIME
55 Min
SERVINGS
4

1: tablespoon vegetable oil

1: large onion, chopped (1 cup)

2: cups cubed peeled sweet potatoes or butternut squash

1: jar (16 oz) Old El Paso® Thick 'n Chunky salsa (2 cups)

1/2: cup water

1/4: teaspoon ground cinnamon

1: cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1: can (15 oz) Progresso® chick peas (garbanzo beans), drained

1: pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

1/2: cup milk

1: tablespoon vegetable oil

1: tablespoon roasted sunflower nuts, if desired

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1 In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
2 Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans.
3 In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.

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Expert Tips

Sweet potatoes with darker-colored skins are generally more moist and flavorful than the lighter ones. Two medium sweet potatoes or half of a small butternut squash will give you 2 cups of cubes.

This pot pie is almost complete all by itself, but a salad of melon slices and orange segments drizzled with honey adds a finishing touch. For extra flavor, stir a small amount of cinnamon into the honey.

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Nutrition Information:

1 Serving (1 Serving)

Calories 550

(Calories from Fat 110),

Total Fat 12g

(Saturated Fat 1 1/2g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 1340mg;
Total Carbohydrate 97g

(Dietary Fiber 9g,
Sugars 21g),

Protein 14g;

Percent Daily Value*:

Vitamin A 230.00%;
Vitamin C 10.00%;
Calcium 10.00%;
Iron 25.00%;

Exchanges:

4 Starch;
0 Fruit;
2 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

6 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 1 of 1 Reviews View All

Posted 8/1/2009 9:20:05 AM REPORT ABUSE DonJones said:

Rating:

This was an easy recipe and I was able to use up a lonely sweet potato. I made a couple of changes to use up some left overs and substituted a few items, the results were really tasty. I added left over taco beef, a little chili powder and cumin and substituted black beans for the garbanzo beans. I also added chopped green chili's and cubed cheddar cheese to the corn bread topping. Easy, quick, and oh so tasty!!!

This reply was: Helpful Inspiring