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Southwestern Pot Pie

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By Betty Crocker Kitchens
Updated Sep 18, 2015
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An easy cornbread mix makes the savory topper for a vegetarian pot pie.

Southwestern Pot Pie

  • Prep Time 15 min
  • Total 55 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped (1 cup)
  • 2 cups cubed peeled sweet potatoes or butternut squash
  • 1 jar (16 oz) thick & chunky salsa
  • 1/2 cup water
  • 1/4 teaspoon ground cinnamon
  • 1 cup 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

550 Calories
12g Total Fat
14g Protein
97g Total Carbohydrate
21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1340mg
56%
Potassium
660mg
19%
Total Carbohydrate
97g
32%
Dietary Fiber
9g
37%
Sugars
21g
Protein
14g
% Daily Value*:
Vitamin A
230%
230%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
25%
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 Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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