OT: Savory Southern Pot Pie
For those of you who asked, here is the recipe I submitted to the Pillsbury Bake Off. I would love to hear any opinions (good or bad) you might have! Vickie
Savory Southern Pot Pie Filling: 1 Tb Crisco100% Extra Virgin Olive Oil 1 lb ground chicken ½ tsp. McCormick’s Montreal Chicken or other seasoning salt 1 slice bacon, chopped fine 1/2 small onion, sliced vertically 1 stalk celery, sliced diagonally ¼ tsp minced garlic 2 c Progresso® Chicken Broth 1 c. frozen crowder or black eyed peas ½ c. frozen corn niblets 1 14 oz can canned turnip greens, squeezed dry ¾ tsp salt ½ tsp black pepper 1 tsp Louisiana Hot Sauce 1 can cream of chicken soup 1 can cream of potato soup In large skillet heat oil over medium heat, then add ground chicken and seasonings. (Do NOT use a non-stick skillet; you have to work ground chicken very hard with a metal spoon to make it crumble.) Cook for a few minutes or until chicken is no longer pink inside. Add the onion, celery and bacon; continue cooking 3-4 more minutes or until the bacon begins to render its fat. Add the minced garlic and cook 1 min more. Now add the chicken broth, frozen peas, frozen corn, turnip greens, salt, pepper, and hot sauce; bring it up to a boil, then reduce heat, cover and simmer about 30 minutes, stirring occasionally. Meanwhile, preheat oven to 350 F. and mix together Cornbread Topping. After peas have cooked, add the soups, stirring to mix well. Pour filling into an 11"x9"x2" baking dish, which has been sprayed with non-stick cooking spray. Pour cornbread batter over filling, spreading to edges. Drizzle batter with remaining 2 Tbs. of melted butter. Bake at 350° for 35 minutes, or until top is golden brown. Cornbread Topping: 1 c. Pillsbury *******l Purpose Flour 1 c. white cornmeal 1 tsp sugar 2 tsp baking powder ½ tsp salt 1 LAND O LAKES® Large Brown Cage-Free egg, slightly beaten 1 c. sour cream 1 c. milk 6 Tbs. LAND O LAKES® Salted Butter, melted 1 sm can chopped green chilis, drained 1 tsp dried minced onion In mixing bowl, stir together dry ingredients. Add egg, sour cream, milk and 4 tbs melted butter. Stir just until mixed. Stir in chopped green chilis and dried onion. Mix well. Batter will be thin. Reserve remaining 2 Tbs of melted butter.
Savory Southern Pot Pie Filling: 1 Tb Crisco100% Extra Virgin Olive Oil 1 lb ground chicken ½ tsp. McCormick’s Montreal Chicken or other seasoning salt 1 slice bacon, chopped fine 1/2 small onion, sliced vertically 1 stalk celery, sliced diagonally ¼ tsp minced garlic 2 c Progresso® Chicken Broth 1 c. frozen crowder or black eyed peas ½ c. frozen corn niblets 1 14 oz can canned turnip greens, squeezed dry ¾ tsp salt ½ tsp black pepper 1 tsp Louisiana Hot Sauce 1 can cream of chicken soup 1 can cream of potato soup In large skillet heat oil over medium heat, then add ground chicken and seasonings. (Do NOT use a non-stick skillet; you have to work ground chicken very hard with a metal spoon to make it crumble.) Cook for a few minutes or until chicken is no longer pink inside. Add the onion, celery and bacon; continue cooking 3-4 more minutes or until the bacon begins to render its fat. Add the minced garlic and cook 1 min more. Now add the chicken broth, frozen peas, frozen corn, turnip greens, salt, pepper, and hot sauce; bring it up to a boil, then reduce heat, cover and simmer about 30 minutes, stirring occasionally. Meanwhile, preheat oven to 350 F. and mix together Cornbread Topping. After peas have cooked, add the soups, stirring to mix well. Pour filling into an 11"x9"x2" baking dish, which has been sprayed with non-stick cooking spray. Pour cornbread batter over filling, spreading to edges. Drizzle batter with remaining 2 Tbs. of melted butter. Bake at 350° for 35 minutes, or until top is golden brown. Cornbread Topping: 1 c. Pillsbury *******l Purpose Flour 1 c. white cornmeal 1 tsp sugar 2 tsp baking powder ½ tsp salt 1 LAND O LAKES® Large Brown Cage-Free egg, slightly beaten 1 c. sour cream 1 c. milk 6 Tbs. LAND O LAKES® Salted Butter, melted 1 sm can chopped green chilis, drained 1 tsp dried minced onion In mixing bowl, stir together dry ingredients. Add egg, sour cream, milk and 4 tbs melted butter. Stir just until mixed. Stir in chopped green chilis and dried onion. Mix well. Batter will be thin. Reserve remaining 2 Tbs of melted butter.
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