Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie

45

"You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 541 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1487 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
  2. Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
  3. Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

Footnotes

  • Tip: Don't over-mix the cornbread batter. Stir just enough to combine the wet ingredients with the dry. Most lumps will disappear during baking.

Reviews

45
  1. 61 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 carrot...

Most helpful critical review

My cornbread fell into the chicken mixture what a mess......

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 carrot...

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 ...

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 adde...

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 Thanksgi...

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.

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 thi...