Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie
  • 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
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup shredded Cheddar cheese


  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.

03/15/2017
Cornbread Chicken Pot Pie, recipe PT15M PT1H 5 455 calories

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