Cornbread Chicken Pot Pie
You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed 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
0.75 cup milk
1 egg
0.5 cup shredded Cheddar cheese (about 2 ounces)
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 package (about 8 ounces) corn muffin mix
0.75 cup milk
1 egg
0.5 cup shredded Cheddar cheese (about 2 ounces)
Instructions
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.
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.
Cornbread Chicken Pot Pie
You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
Directions
Print
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.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed 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
0.75 cup milk
1 egg
0.5 cup shredded Cheddar cheese (about 2 ounces)
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