Ham And Greens Pot Pie - cooking recipe

Ingredients

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

Preparation

Saut ham in hot oil in a Dutch oven over medium- high heat 5 minutes or until lightly browned.
Add flour, and cook, stirring constantly, 1 minute.
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.\tStir in black-eye peas and crushed pepper; spoon hot mixture into a lightly greased 13 x 9 inch baking dish.
Pour cornbread crust batter evenly over hot filling mixture.
Bake at 425 degrees for 20 to 25 minutes or until cornbread is golden brown and set.