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Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie

4.45
(20)

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

serves 4 people

Ingredients

cost per recipe: $5.32

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1

    can (about 8 ounces) whole kernel corn, drained

  • 2

    cups cubed cooked chicken or turkey

  • 1

    package (about 8 ounces) corn muffin mix

  • 3/4

    cup milk

  • 1

    egg

  • 1/2

    cup shredded Cheddar cheese (about 2 ounces)

view nutrition info

How to Make It

Heat the oven to 400°F.  Stir the soup, corn and chicken in a 9-inch pie plate. Stir the muffin mix, milk and egg in a medium bowl just until combined.  Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese.
Step 1

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

Step 2

Stir the muffin mix, milk and egg in a medium bowl just until combined.  Spread the batter over the chicken mixture.

Step 3

Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese.

Recipe Tips

  • Cooking Basics: Don't over-mix the cornbread batter. Stir just enough to combine the wet ingredients with the dry. Most lumps will disappear during baking.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(20)
  • Jenn S.

    April 19, 2017

    Pretty tasty

    Cooked the cubed chicken with a little onion and butter, mixed in a bag of frozen veggies to warm them up, then the soup. Put in pan and poured on the cornbread batter. Was yummy but needed more "sauce", next time I'll put in two cans of soup.

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  • Christine M.

    October 29, 2014

    This recipe is super easy, I keep most of the ingredients in my cabinet, and fridge

    My family loved this cornbread pot pie, I served it as dinner with a green salad .

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  • Patty M.

    July 24, 2014

    Used up that box of Jiffy cornbread

    I boiled 2 chicken breasts, then shredded and chopped. Easy and really good. I used the Cream of Mushroom with Garlic. Didn't add cheese, I'll save that for another night. Time to buy another box of Jiffy.

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  • Dawn D.

    September 30, 2013

    very easy and low fat,and good

    I used 1/2 16oz bag of mixed veggies in place of just corn, great tasting ,easy to make, working nite shift,it is hard to find quick, easy and low fat,very good. I doubled everything and also made the mini biscuit pot pies.

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    (0) (0)
  • mltorres83

    August 6, 2013

    Yummy!!!

    Although the beginning recipe was a little tasteless I was able to make it spectacular. I added 4 oz. of cream cheese, extra cheddar cheese, and of course salt and pepper to taste. This does make the dish high in fat and calories, but if it is a special occasion dish that won't matter!

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