Ham And Greens Pot Pie

• 4 cups chopped cooked ham
• 2 tablespoon vegetable oil
• 3 tablespoon all-purpose flour
• 3 cups chicken broth
• 1 (16 oz.) package frozen chopped collard greens
• 1 (16 oz.) can black-eye peas rinsed and drained
• 1/2 tsp. dried crushed red pepper
• 1 box cornbread mix

1. Saut ham in hot oil in a Dutch oven over medium- high heat 5 minutes or until lightly browned.
2. Add flour, and cook, stirring constantly, 1 minute.
3. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken. Bring mixture to a boil, and add seasoning blend and collard greens; return to a boil and cook, stir often, 15 minutes.ttir in black-eye peas and crushed pepper; spoon hot mixture into a lightly greased 13 x 9 inch baking dish.
4. Pour cornbread crust batter evenly over hot filling mixture.
5. Bake at 425 degrees for 20 to 25 minutes or until cornbread is golden brown and set.

vegetable oil, allpurpose, chicken broth, collard greens, blackeye peas, red pepper, cornbread mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99223 (may not work)