Southwestern Pot Pie


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This yummy pot pie recipe uses sweet potatoes, garbanzo beans and salsa!

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Time needed

15 min preparation + 40 min cooking


  • 2 Tbs. vegetable oil, divided
  • 1 lg. onion, chopped (1 C.)
  • 2 C. cubed sweet potatoes or butternut squash
  • 2 C. chunky-style salsa
  • 1/2 C. water
  • 1/4 tsp. ground cinnamon
  • 1 C. frozen whole kernel corn (from 1-lb. bag)
  • 1 can garbanzo beans, drained
  • 1 6.5-oz.golden corn muffin and bread mix
  • 1/2 C. milk
  • 1 Tbs. roasted sunflower seeds, if desired

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In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans. In medium bowl, mix corn muffin mix, milk and 1 tablespoon oil. Stir in nuts if desired. Drop by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted into center of dumplings comes out clean.

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