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READY IN 45 mins

Cornbread Chicken Pot Pie

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Read Reviews (33)

"You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home." — Campbell's Kitchen

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

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
2 cups cubed cooked chicken or turkey
1 (8 ounce) package corn muffin mix

3/4 cup milk
1 egg
1/2 cup shredded Cheddar cheese

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Directions

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

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

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.

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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.

—Michelle

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Most Helpful Critical Review

Jan 27, 2011

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

—StylinCook

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45 Ratings

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Sep 07, 2010

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!

—Jess*

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Oct 14, 2010

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!

—t4eva99

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Sep 01, 2010

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!

—heatherbee1987

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Nov 04, 2010

So good and so easy! We added two cans of mixed veggies. Will make this again with leftover turkey from Thanksgiving!

—kbvoyer

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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.

—Kitten

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Jan 03, 2011

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.

—kelly

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Nutrition

Calories
583 kcal
29%

Carbohydrates
58.6 g
19%

Cholesterol
131 mg
44%

Fat
24.4 g
38%

Fiber
6 g
24%

Protein
33.1 g
66%

Sodium
1501 mg
60%

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

Nutritional Information

Cornbread Chicken Pot Pie

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 583
Calories from Fat: 219

% Daily Value *
Total Fat 24.4g 38 %
Saturated Fat 8.8g 44 %
Cholesterol 131mg 44 %
Sodium 1501mg 60 %
** Potassium 365mg 10 %
Total Carbohydrates 58.6g 19 %
Dietary Fiber 6g 24 %
Protein 33.1g 66 %
** Sugars 4.7g
** Vitamin A 9 %
** Vitamin C < 1 %
** Calcium 26 %
** Iron 28 %
** Thiamin 32 %
** Niacin 98 %
** Vitamin B6 22 %
** Magnesium 17 %
** Folate 54 %

* 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.