Cornbread Chicken Pot Pie
Recipe from Campbell's

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



by 6  people


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Servings: 4
Prep Time: 15 mins
Total Time: 45 mins
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Ingredients
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    1  10 3/4 ounce can 
    Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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    1   can 
    (about 8 ounces) whole kernel corn, drained
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    2   cups 
    cubed cooked chicken or turkey
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    1  8  ounce package 
    corn muffin mix
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    3/4  cup 
    milk
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    1   
    egg
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    1/2  cup 
    shredded Cheddar cheese

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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