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Cornbread Chicken Pot Pie Recipe

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This recipe for Cornbread Chicken Pot Pie is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10.75 ounce) can Campbell'sŪ 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
Directions:
Directions:
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.

Tip: 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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