Cornbread Chicken Pot Pie

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.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Yield:
4 servings
Servings:
4

Ingredients

  • 1 (10.75 ounce) can Campbell's® 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
  • ¾ cup milk
  • 1 egg
  • ½ cup shredded Cheddar cheese

Directions

Step 1
Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.

Step 2
Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.

Step 3
Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

Tips

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.

Nutrition Facts (per serving)

541
Calories
23g
Fat
59g
Carbs
27g
Protein
Nutrition Facts
Servings Per Recipe 4
Calories 541
% Daily Value *
Total Fat23g 29%
Saturated Fat8g 42%
Cholesterol107mg 36%
Sodium1487mg 65%
Total Carbohydrate59g 21%
Dietary Fiber6g 21%
Total Sugars5g
Protein27g
Vitamin C1mg 3%
Calcium203mg 16%
Iron3mg 14%
Potassium324mg 7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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source by allrecipe

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