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ROASTED PORK POT PIE WITH CORN BREAD TOPPING

Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of tender chicken in a creamy chicken stock.

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Product

Swanson® Chicken Broth

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.

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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)

Yields

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.

Nutrition Facts

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%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
corn bread mix 45 oz. 9 1/2  cups
water 4 667/1000  cups
sugar 5 oz. 0 3/4  cups
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.
Weight Measure
vegetable oil 3  tbsp.
yellow onion, chopped 24 oz. 4 1/4  cups
garlic, peeled, minced 2  tbsp.
diced tomatoes, drained 25 oz. 1  qt.
canned chipotle pepper, drained, minced 1  tbsp.
Made With:

Product

Campbell's® Condensed Cream of Chicken Soup

View Product
Campbell's® Condensed Cream of Chicken Soup, 50 oz ea 50 oz. 1  cans
Made With:

Soups

Swanson® Chicken Broth

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Swanson® Chicken Broth 2  cups
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.
Weight Measure
cooked pulled pork, shredded 3 lb.
southwest seasoning blend 1  tbsp.
cilantro, minced 1 oz. 1  cups
green onion, sliced 7 oz. 2  cups
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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