Southwestern Pot Pie

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

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 4

Ingredients

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
1340mg
1340%;
Total Carbohydrate
97g
97%
(Dietary Fiber
9g
9%
  Sugars
21g
21%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
230%;
Vitamin C
10%;
Calcium
10%;
Iron
25%;
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.