Southern Turkey Cornbread Pot Pie

Southern Turkey Cornbread Pot Pie

14

"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

25 m servings 513 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 1643 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

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

Reviews

14
  1. 14 Ratings

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Most helpful positive review

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 baki...

Most helpful critical review

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...

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 baki...

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...

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...

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

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 ...

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.

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...

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...

maybe it was because I used jiffy mix and poured it over top. It WAS pretty, golden brown, and SO easy (plus I had all the ingredients) so I had high hopes, but, I have to share this for those w...