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

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free 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 or 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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  • 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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