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    You are in: Home / Recipes / Cornbread Chicken Pot Pie Recipe
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    Cornbread Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    Haversac's Note:

    A tasty comfort food!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 283.49 g can reduced-fat cream of chicken soup
    • 226.79 g corn
    • 473.18 ml cooked chicken, cubed
    • 226.79 g package corn muffin mix
    • 177.44 ml skim milk
    • 1 egg
    • 118.29 ml low-fat cheddar cheese, shredded

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Mix soup, corn and chicken in a bowl.
    3. 3
      Pour chicken and corn mixture into a 9-inch pie plate.
    4. 4
      Mix Muffin mix, milk, and egg well in a bowl.
    5. 5
      Pour cornbread mixture over chicken and corn mixture. (Be careful…this fills the pie plate to the top).
    6. 6
      Bake for 30 min or until golden.
    7. 7
      Sprinkle the top with cheese.

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    Ratings & Reviews:

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    Nutritional Facts for Cornbread Chicken Pot Pie

    Serving Size: 1 (85 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 238.4
     
    Calories from Fat 65
    27%
    Total Fat 7.3 g
    11%
    Saturated Fat 2.1 g
    10%
    Cholesterol 55.2 mg
    18%
    Sodium 411.6 mg
    17%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 2.6 g
    10%
    Sugars 6.7 g
    27%
    Protein 15.1 g
    30%

    The following items or measurements are not included:

    reduced-fat cream of chicken soup

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