Reviewed: Jan. 31, 2012

Quick, easy, tasty! What more can you ask for!

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Reviewed: Jan. 14, 2012

Pure comfort food! After looking over the reviews, I decided to replace the 8 ounce can of corn with a 14.5 ounce can of cream corn (to add more liquid). I also added sauteed onion and garlic to the chicken. My choice of cornbread mix (Jiffy) added sweetness to the pie.

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Danielle

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Reviewed: Nov. 27, 2011

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.

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Kitten

Cooking Level: Expert

Living In: Boise, Idaho, USA

Reviewed: Nov. 1, 2011

This was pretty good and easy to make! I had 1/2 a roasted chicken to use up, this fit the bill for that. I also used a whole 15 oz. can of corn, it worked out fine. Over all, a pretty good meal!

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crunchy

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Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Oct. 23, 2011

The filling was very bland so in order to make it a 5 star I added 3 minced garlic cloves, some garlic powder, parsley, and pepper. I substituted the corn with peas and carrots for some color. I used campbell's cream of chicken and mushroom so I can poison my family with more veggies. I love my version better. The filling to bread ratio was half and half. Next time I will add more filling. Thanks Campbell for the formula.

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ajaderecio

Living In: Upland, California, USA

Reviewed: Aug. 22, 2011

I made this Vegetarian. I used cream of broccoli, but you could also use cream of mushroom/ asparagus/ etc, and instead of chicken/turkey, I fried some tofu and used that. I used soy milk instead of regular and I added spices and instead of just corn, used 2 cans mixed veggies. It was delicious, and boyfriend approved.

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stasiia

Reviewed: Aug. 18, 2011

Based on previous reviewers, I added a lot of spices...minced garlic to the chicken mixture and onion powder, garlic powder, seasoned salt, Parmesan cheese and red pepper flakes to the cornbread topping. I much prefer Chicken Souiza Cornbread Bake (on this website), though it requires a bit more work than this recipe, it's definitely worth it!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Aug. 16, 2011

This recipe is very easy and is pretty tasty. However, I think it really needs some veggies. Next time, I plan to add a bag of broccoli,carrots, and cauliflower to it. Also, I think it tasted better when I re-heated the leftovers a few days later. The first time I ate it, it tasted liked a can of soup with chicken in it. The second time, the flavors had blended more. I think it might also taste good with ham instead of chicken.

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JudyM

Living In: West Chester, Pennsylvania, USA

Reviewed: Jul. 20, 2011

My family LOVES this recipe. I always add some pepper, parsley and garlic powder to the filling for flavor. Also, instead of a mix, I use the Grandmother's Buttermilk Cornbread recipe from this site for the topping. I have also used mixed veggies instead of just corn. I like that this a complete meal all in one.

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