Recipe by Campbell's Kitchen
"You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home."
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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
cubed cooked chicken or turkey
1 (8 ounce) package
corn muffin mix
shredded Cheddar cheese
The cornbread topping really made this dish great. I changed the recipe just a little bit and it turned out really good. Instead of corn I used a can of diced potatoes and a can of sliced carrots. I also added just a little bit of velveeta. I also doubled the rest of the recipe.
My cornbread fell into the chicken mixture what a mess......
I'm going to rate this even tough I altered the ingredients. So based upon my alternations I think this is awesome. I added a pie crust to the bottom for a real pie feel. Also switched from can to frozen mixed veggies instead of just corn. Also I will def add more seasonings next time this was very bland. But easy and very nice looking!
I loved it but I made some changes thanks to the other reviews. I added parmesan cheese, garlic powder, crushed red peppers, and papricka to the cornbread mix. I also made twice as much and added carrots as well as corn. My family LOVED it!
So good and so easy! We added two cans of mixed veggies. Will make this again with leftover turkey from Thanksgiving!
I added a can of peas and carrots, and it turned out great! My husband and I really enjoyed it. I'm not a great cook, but even I could make this!
This is really good. I've never had a pot pie with a cornbread topping. It was quite a change and quite good. I used left over Thanksgiving turkey. I bought cauliflower and broccoli for Thanksgiving dinner and didn't use all of it so I added a bag of frozen beggies to the mix and I used fat free soup. Out of curiosity I made it as directed the first time, but the second time I made it, I added 1/2 cup drained salsa, some shredded PepperJack along with the Cheddar Cheese, plus a table spoon of taco seasoning to the turkey mixture. For the veggies I used half a can of drained and rinsed black beans and the corn cut from 2 ears of corn. Wow. both ways were great and I will absolutely be making it again...both ways.
This was really easy to make, I took the other reviewers' suggestions and added a bag of mixed veggies, some salt and pepper and onion powder. Golden crust was perfect! Husband had seconds.
* Percent Daily Values are based on a 2,000 calorie diet.
Cornbread Chicken Pot Pie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 219
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