Cornbread Chicken Pot Pie

Campbell's Cornbread Chicken Pot Pie Recipe

You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Servings: about 1 1/2 cups each

Bake: 30 min.

Made With

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

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

  • (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

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What You'll Need

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

How to Make It

  • 1

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

  • 2

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

  • 3

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

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Recipe Nutritional Information

Made With

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

calories

570 570

totalfat

23g 23g

saturatedfat

8g 8g

cholesterol

130mg 130mg

sodium

1270mg 1270mg

totalcarbohydrate

56g 56g

dietaryfiber

7g 7g

protein

35g 35g

vitamina

10%DV 10%DV

vitaminc

2%DV 2%DV

calcium

20%DV 20%DV

iron

15%DV 15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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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