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Southwestern Pot Pie
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Prep Time:
15 minutes
Total Time:
55 minutes
Delicious vegetarian pot pie topped with easy cornbread mix.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped (1 cup)
  • 2 cups cubed peeled sweet potatoes or butternut squash
  • 1 jar (16 oz) thick & chunky salsa
  • 1/2 cup water
  • 1/4 teaspoon ground cinnamon
  • 1 cup frozen corn
  • 1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 1/2 cup milk
  • 1 tablespoon roasted sunflower nuts, if desired
Instructions:
  • In a 4-quart Dutch oven, heat 1 tablespoon of oil over medium-high heat. Cook the onion for about 5 minutes, stirring occasionally, until it reaches a crisp-tender texture.
  • Combine sweet potatoes, salsa, water, and cinnamon in a pot and bring to a boil. Lower the heat, cover, and simmer for 20 to 25 minutes until the sweet potatoes are tender. Add corn and beans, and stir well.
  • Combine cornbread mix, milk, and 1 tablespoon of oil in a medium bowl. Stir in nuts. Spoon large dollops of dough onto the vegetable mixture. Cover and simmer for about 15 minutes until a toothpick inserted in the center of the dumplings comes out clean.

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