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Ham-And-Greens Pot Pie With Cornbread Crust

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“This is one of my favorite dishes to make with leftover ham. It is great for using up that ham thats leftover from Thanksgiving, Christmas, or sunday dinner.”
READY IN:
50mins
SERVES:
8-19
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set.

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