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!
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.
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 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
Rated, reviewed, and ready to satisfy your sweet cravings.
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