Southern Turkey Cornbread Pot Pie Recipe -
Southern Turkey Cornbread Pot Pie Recipe
  • READY IN 25 mins

Southern Turkey Cornbread Pot Pie

Recipe by  

"Refrigerated cornbread twists top a saucy turkey-and-corn casserole made special with Campbell's® Condensed Cream of Chicken Soup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Heat the oven to 425 degrees F.
  2. Heat the soup, black pepper, turkey and corn in a 2-quart saucepan over medium heat until the mixture is hot and bubbling. Pour the turkey mixture into a 9-inch pie plate.
  3. Separate the cornbread into 8 pieces along perforations. (Do not unroll dough.) Place over the hot turkey mixture. Bake for 15 minutes or until the bread is golden.
Kitchen-Friendly View


  • Easy Substitution Tip: Substitute cooked chicken for the turkey.

Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2008

Love this recipe! It's the best recipe I've found for using left-over turkey. I substituted 1 box of Jiffy corn bread mix for the refrigerator rolls and just spread it over the top before baking. No adjustments to baking temp or time were needed. Added diced corn and some left-over beans the 2nd time I made this, then froze serving sized portions. It reheats well, covered with a paper towel, in the microwave.

Most Helpful Critical Review
Dec 22, 2008

This was mediocre at best. I added celery, onions and carrots, but it was still just not "all that" I like the idea of the cornbread topping, (I put actually cornbread batter on top)maybe I will make it again using the usual pot pie veggies and maybe doing a from scratch filling

Nov 25, 2008

Not sure what I was expecting, but it was better than I could have imagined. I did add peas and dice carrots along with the corn. My family loved and the leftovers were good for lunch the next day.

Jun 22, 2009

Perfect! only substitutions were using Jiffy corn muffin mix and cream of celery soup because that is what i had on hand.

Mar 02, 2009

Great and tasty way to make a cornbread pot pie with some leftover turkey. I used this recipe and substituted one package of Jiffy corn muffin mix for the refrigerated cornbread twists and just spread it on (prepared as directed on the Jiffy box) and it turned out great! Will make again next Thanksgiving, or the next time I cook up a turkey.

Nov 29, 2009

This is NOT a family favorite. It has a okay taste but as far as the family goes, we're going back to the old pot pie standby.

Oct 07, 2010

This was great! I doubled the recipe used a frozen mixed veggie and used the Jiffy Cornbread for the topping... Husband and kds loved it. Great quick recipe that will definitely make it into my rotations :). Thanks!

Dec 11, 2009

I made this with Jiffy cornbread mix and the cornbread topping may have been a little too sweet. I liked this recipe and it was a great way to use some leftover Thanksgiving turkey. Very easy to make and kid friendly.


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  • Calories
  • 513 kcal
  • 26%
  • Carbohydrates
  • 51.5 g
  • 17%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 1643 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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