Cornbread Chicken Pot Pie recipe

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Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (8 ounce) can whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 (8 ounce) package corn muffin mix
¾ cup milk
1 egg
½ cup shredded Cheddar cheese

Nutrition Info

540.7 calories
carbohydrate: 58.6 g
cholesterol: 107.4 mg
fat: 22.7 g
fiber: 6 g
protein: 26.8 g
saturatedFat: 8.3 g
servingSize: -
sodium: 1486.8 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.

  2. Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.

  3. Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

Recipe Yield

4 servings

Recipe Note

You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.

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