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

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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

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

98% FF Cream of Chicken Soup Cream of Chicken Soup

calories

559 589

totalfat

20g 24g

saturatedfat

8g 9g

cholesterol

140mg 140mg

sodium

1169mg 1341mg

totalcarbohydrate

60g 60g

dietaryfiber

3g 4g

protein

32g 33g

vitamina

12%DV 11%DV

vitaminc

1%DV 1%DV

calcium

27%DV 27%DV

iron

18%DV 18%DV

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

Easy Substitutions

  • 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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