BEEF OR CHICKEN SOUTHWEST POT PIE WITH CORN BREAD TOPPING

BEEF OR CHICKEN SOUTHWEST POT PIE WITH CORN BREAD TOPPING

Nutrition Facts

Serving Size
1 SERVING (1-1/4 CUP, 1 PIECE CORNBREAD)
Amount Per Serving
Calories 492
% Daily Value
Total Fat 13.9g
21%
Saturated Fat 3.1g
16%
Cholesterol 51mg
17%
Sodium 1975mg
82%
Total Carbohydrate 72.1g
24%
Dietary Fiber 11.5g
46%
Protein 19g
38%
Vitamin A 7%
Vitamin C 9%
Calcium 10%
Iron 20%
Total Time

65 min.

Serving & Size

1 SERVING (1-1/4 CUP, 1 PIECE CORNBREAD)

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Spice up your pot pie with southwestern chicken, jalapeno peppers, black beans and corn simmered in Swanson Chicken Broth and Pace Picante Sauce.

Recipe Yields:

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Ingredients Weight Measure
Swanson® Chicken Broth
cups
Pace® Picante Sauce- Mild
54 oz.
cups
corn bread mix 40 oz. cups
water 4 1/2  cups
vegetable oil tbsp.
yellow onion 16 oz. cups
southwest seasoned chicken, cooked 2 lb.
frozen whole kernel corn 20 oz. 3 1/2  cups
black beans 20 oz. cups
jalapeño pepper tbsp.
cilantro 0.5 oz. cups
Instructions
To Make Cornbread:
1. Add water to a mixing bowl. Add cornbread mix to bowl and stir with a whisk or spatula until smooth. Fold in sugar, if desired.
2. Pour batter into a greased full-size hotel pan and bake in 375°F. conventional or 325° F. convection oven 24-27 minutes or until golden brown.
3. Cut 4x6 yielding 24 pieces. Reserve.
1. In large pan or stock pot heat oil over medium-high heat; add onions and sauté 3-4 minutes.

2. Stir in Salsa or Picante and broth and simmer over medium heat for 5 minutes.

3. Stir in chicken or beef, corn, beans and jalapeno and return to a simmer; cook, stirring occasionally, 10 minutes.

4. Remove from heat; stir in cilantro. CCP: Hold at 140° F. or higher for service.

5. Serve 1 1/4 cups pot pie filling with a slice of cornbread.

Recipe Tip

  1. Try substituting cooked seasoned beef for chicken in this recipe.
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