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BEEF OR CHICKEN SOUTHWEST POT PIE WITH CORN BREAD TOPPING

Made With:

Product

Swanson® Chicken Broth

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

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Product

Low Sodium 100% Vegetable Juice

Pace® Picante Sauce- Mild

V8® Original Low Sodium 100% Vegetable Juice is a delicious plant-based drink made from a blend of 8 vegetables. With two-thirds less sodium than V8® Original Vegetable Juice, this low sodium drink goes light on the sodium without sacrificing all of that great V8® Vegetable Juice taste. A good source of antioxidant vitamins without the added sugar, every 5.5 ounce can has 1 full serving of veggies. Non-GMO, gluten-free, with no artificial flavors or colors, this low sodium drink makes for a perfect veggie snack to jumpstart your day, satisfy your afternoon munchies, or help curb those late night cravings!

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Tip

Try substituting cooked seasoned beef for chicken in this recipe.

Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP, 1 PIECE CORNBREAD)
Amount Per Serving
Calories 493
% Daily Value
Total Fat 13.9g
21%
Saturated Fat 3.2g
16%
Cholesterol 51mg
17%
Sodium 1976mg
82%
Total Carbohydrate 72.2g
24%
Dietary Fiber 11.5g
46%
Protein 19g
38%
Vitamin A 6%
Vitamin C 6%
Calcium 8%
Iron 20%
Total Time

65 min.

Serving & Size

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

Yields

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

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP, 1 PIECE CORNBREAD)
Amount Per Serving
Calories 493
% Daily Value
Total Fat 13.9g
21%
Saturated Fat 3.2g
16%
Cholesterol 51mg
17%
Sodium 1976mg
82%
Total Carbohydrate 72.2g
24%
Dietary Fiber 11.5g
46%
Protein 19g
38%
Vitamin A 6%
Vitamin C 6%
Calcium 8%
Iron 20%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
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.
Weight Measure
vegetable oil 2  tbsp.
yellow onion, diced 16 oz. 3  cups
Made With:

Product

Swanson® Chicken Broth

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Swanson® Chicken Broth 2  cups
Made With:

Product

Low Sodium 100% Vegetable Juice

Pace® Picante Sauce- Mild

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Pace® Picante Sauce- Mild 54 oz. 6  cups
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.

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