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)

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	Instructions

corn bread mix	40 oz.	8 cups
water		4 1/2 cups

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.

vegetable oil		2 tbsp.
yellow onion, diced	16 oz.	3 cups
Swanson® Chicken Broth 2 cups
Pace® Picante Sauce- Mild 54 oz. 6 cups Low Sodium V8 Juice helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving with 70 percent less sodium than regular V8 100% Vegetable juice.** It’s also an excellent source of potassium which helps maintain fluid balance and normal heart rhythm. Diets containing foods that are a good source of potassium and low in sodium may reduce the risk of high blood pressure and stroke.
southwest seasoned chicken, cooked, diced	2 lb.
frozen whole kernel corn, roasted	20 oz.	3 1/2 cups
black beans, canned, rinsed, drained	20 oz.	4 cups
jalapeño pepper, seeded, minced		1 tbsp.
cilantro, minced	1 oz.	1 cups

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.

Ingredients	Weight	Measure

Swanson® Chicken Broth

2 cups

Pace® Picante Sauce- Mild

54 oz.

6 cups

corn bread mix	40 oz.	8 cups
water		4 1/2 cups
vegetable oil		2 tbsp.
yellow onion	16 oz.	3 cups
southwest seasoned chicken, cooked	2 lb.
frozen whole kernel corn	20 oz.	3 1/2 cups
black beans	20 oz.	4 cups
jalapeño pepper		1 tbsp.
cilantro	0.5 oz.	1 cups

Instructions

Recipe Tip

Try substituting cooked seasoned beef for chicken in this recipe.

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