Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings


1 (8 ounce) package corn muffin mix

1 (8 ounce) can whole kernel corn, drained

1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

¾ cup milk

1 egg

2 cups cubed cooked chicken or turkey

½ cup shredded Cheddar cheese


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

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

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

Nutrition Facts:

Per Serving: 541 calories; protein 26.8g; carbohydrates 58.6g; fat 22.7g; cholesterol 107.4mg; sodium 1486.8mg.

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