ROASTED PORK POT PIE WITH CORN BREAD TOPPING

Nutrition Facts

Serving Size

16 SERVINGS

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

Serving & Size

16 SERVINGS

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.

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day	Gross Margin

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

Instructions

1	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.
2	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.
3	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.

Ingredients	Weight	Measure

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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