An easy cornbread mix makes the savory topper for a vegetarian pot pie.
Southwestern Pot Pie
- Prep Time 15 min
- Total 55 min
- Servings 4
- Ingredients 12
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 vegetable oil
- 1 tablespoon roasted sunflower nuts, if desired
Instructions
-
Step1In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
-
Step2Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans.
-
Step3In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.
Nutrition
550
Calories
12g
Total Fat
14g
Protein
97g
Total Carbohydrate
21g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 550
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 1340mg
- 56%
- Potassium
- 660mg
- 19%
- Total Carbohydrate
- 97g
- 32%
- Dietary Fiber
- 9g
- 37%
- Sugars
- 21g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 230%
- 230%
- Vitamin C
- 10%
- 10%
- Calcium
- 10%
- 10%
- Iron
- 25%
- 25%
Exchanges:
4 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
6 1/2Tips from the Betty Crocker Kitchens
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