Ham-And-Greens Pot Pie With Cornbread Crust

• 4 cups chopped cooked ham
• 2 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 (14-ounce) package frozen diced onion, bell pepper, and celery mix
• 1 (16-ounce) package frozen chopped collard greens
• 1 (15.8-ounce) can black-eyed peas, rinsed and drained
• 1/2 teaspoon dried crushed red pepper
• vegetable cooking spray

1. Saute ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add 3 tbsp flour to Dutch oven, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
2. Bring mixture to a boil, and add onion, bell pepper, and celery mix and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
3. Bake at 425u0b0 for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.
4. Note: We tested with Swanson 100% Natural Chicken Broth.

vegetable oil, allpurpose, chicken broth, onion, collard greens, blackeyed peas, red pepper, vegetable cooking spray

Taken from www.myrecipes.com/recipe/ham-and-greens-pot-pie-with-cornbread-crust (may not work)