ROASTED PORK POT PIE WITH CORN BREAD TOPPING

ROASTED PORK POT PIE WITH CORN BREAD TOPPING

Nutrition Facts

Serving Size
1 SERVING (1-1/4 CUP, 1 PIECE CORNBREAD)
Amount Per Serving
Calories 647
% Daily Value
Total Fat 22.1g
34%
Saturated Fat 5.2g
26%
Cholesterol 76mg
25%
Sodium 1536mg
64%
Total Carbohydrate 78.7g
26%
Dietary Fiber 8.5g
34%
Protein 32.3g
65%
Vitamin A 11%
Vitamin C 20%
Calcium 9%
Iron 18%
Total Time

70 min.

Serving & Size

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

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Enjoy southern fare in a pot pie made with pulled pork, onions, peppers, southwest seasonings cooked with Campbell's Cream of Chicken Soup and Swanson Chicken Broth topped with corn bread mix.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Condensed Cream of Chicken Soup
50 oz.
cans
Swanson® Chicken Broth
cups
corn bread mix 45 oz. 9 1/2  cups
water 4 667/1000  cups
sugar 5.25 oz. 0 3/4  cups
vegetable oil tbsp.
yellow onion 24 oz. 4 1/4  cups
garlic tbsp.
diced tomatoes 25 oz. qt.
canned chipotle pepper tbsp.
cooked pulled pork 3 lb.
southwest seasoning blend tbsp.
cilantro 0.5 oz. cups
green onion 7 oz. cups
Instructions
To Make Cornbread:
1. Add water to a mixing bowl. Add cornbread mix and mix 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.
1. In large pan or stock pot heat oil over medium-high heat; add onion and sauté 5 minutes, stirring often, until golden and softened.

2. Add garlic and continue to cook 2-3 minutes.

3. Drain tomatoes (reserve juice from can to substitute for water or broth, if desired) and stir tomatoes along with chipotle into mixture and continue to cook 5 minutes, stirring occasionally.

4. Add Soup and liquid (broth, water or reserved tomato liquid) and bring to a simmer; cook 5 minutes, stirring often.
5. Place shredded pork in bowl and sprinkle seasoning rub over top. Toss well to coat. Add mixture to pot pie base and mix well. Return mixture to a simmer and cook 5 minutes.

6. Stir in cilantro and scallions. CCP: Hold at 140° F. or higher for service.

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