Cornbread Chicken Pot Pie by Campbell's Kitchen

Cornbread Chicken Pot Pie

Recipe by
Published 12th Jun 2021

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

Cornbread Chicken Pot Pie 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

Cornbread Chicken Pot Pie Cook Instructions

Prep15m
Cook30m
Ready In45m
Servings4 servings
  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.

Cornbread Chicken Pot Pie Nutritions

  • Calories: 540.7 calories
  • Carbohydrate: 58.6 g
  • Cholesterol: 107.4 mg
  • Fat: 22.7 g
  • Fiber: 6 g
  • Protein: 26.8 g
  • SaturatedFat: 8.3 g
  • Sodium: 1486.8 mg
  • Sugar: 4.7 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, World Cuisine Recipes will earn an affiliate commission if you click through the link and finalize a purchase.

Popular Recipes

  • Russian Honey Cake by Chef John
    Russian Honey Cake by Chef John
    Russian Honey Cake Recipe by Chef John Published 23 rd Jul 2021 There are 3 different ways to make this cake…the hard way, the harder way,...