Southwestern Pot Pie

Southwestern Pot Pie

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

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

4

servings

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™ 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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.
Serve-With
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.

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*:
    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.