Cornbread Chicken Pot Pie Recipe

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Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Cornbread Chicken Pot Pie Recipe

Ingredients

1 (10.75 ounce) canCampbell'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) packagecorn muffin mix

¾ cup milk

1 egg

½ cup shredded Cheddar cheese

Tips

Directions

Step 1

Heat the oven to 400 degrees F. Stir the soup corn and chicken in a 9-inch pie plate.

Step 2

Stir the muffin mix milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.

Step 3

Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

Nutritional Information

Cornbread Chicken Pot Pie Recipe

Servings Per Recipe:4

Calories: 540.7

% Daily Value *

Protein: 26.8g 54%

Carbohydrates: 58.6g 19%

Dietary Fiber: 6g 24%

Sugars: 4.7g

Fat: 22.7g 35%

Saturated Fat: 8.3g 42%

Cholesterol: 107.4mg 36%

Vitamin A Iu: 418.1IU 8%

Niacin Equivalents: 9.8mg 75%

Vitamin B6: 0.3mg 18%

Vitamin C: 0.5mg 1%

Folate: 96.1mcg 24%

Calcium: 203.2mg 20%

Iron: 2.6mg 14%

Magnesium: 42.9mg 15%

Potassium: 323.5mg 9%

Sodium: 1486.8mg 60%

Thiamin: 0.3mg 31%

Calories From Fat: 204

*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.