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.

Recipe from Campbell's
Cornbread Chicken Pot Pie
SERVINGS
4
PREP TIME
15 mins
TOTAL TIME
45 mins
by 7  people
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Ingredients
  • 1 10 3/4 ounce can 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 8 ounce package corn muffin mix
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup shredded Cheddar cheese
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Directions
1. 
Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
2. 
Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
3. 
Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Tip:
1. 
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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