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Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie

4.41 22

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: $6.96

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) 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
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now

Ratings & Reviews

(22)
  • 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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    (1) (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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    (1) (0)
  • Tiffany B.

    June 7, 2018

    Fast, easy, yummy

    Had shredded chicken and jiffy so I googled those words together and found this recipe! It was quick and easy and everyone ate every last bite. I read the other reviews first and saw the one had 2 cans of cream of chicken. I only had one can in my pantry so I used creamed corn to make it extra saucy. Worked great! Next time I will add more veggies to make it more like a pot pie. Will definitely make again!

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    (0) (0)
  • Mary A.

    March 19, 2018

    Simple & Tastes Great - Be Careful with Changes

    I shredded the chicken and added a second can of soup as one review suggested. This could be due to my inexperience but the cornbread mixture over flowed off the pie plate. Next time I will try just 1 can of soup or follow the directions on the jiffy box which calls for less milk. It still tasted great. I used cream of mushroom soup with Roasted Garlic and a can of peas & carrots.

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    (0) (0)
  • 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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    (0) (0)

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