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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:

    40 mins

    10 mins

    30 mins

    Rach2's Note:

    I got this recipe from a Campbell's soup cookbook. It is quick and easy to throw together after a long day at work.

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    Units: US | Metric

    • 1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
    • 1 (8 ounce) can whole kernel corn, drained
    • 2 cups cubed cooked chicken or 2 cups cooked turkey
    • 1 (8 1/2 ounce) package corn muffin mix
    • 3/4 cup milk
    • 1 egg


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      In 9-inch pie plate mix soup, corn, and chicken.
    3. 3
      In a separate bowl, combine corn muffin mix, milk, and egg.
    4. 4
      Pour over chicken mixture.
    5. 5
      Bake for 30 minutes or until golden.

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    Ratings & Reviews:

    • on October 28, 2010


      This recipe is wonderful and so very versatile. The versatility is what I love about it.
      This is my absolute go-to dish when I have any left over meat, and I am looking for a recipe.
      I have made this with leftover chicken, turkey, beef, and even ham.
      The meat selection pretty much determines the soup selection, but not always. Creativity is the key.
      For chicken or turkey, I usually use cream of chicken soup; for beef I use cream of mushroom soup; for ham I use cream of celery soup.
      The vegetable selection depends on your mood. A can of mixed vegetables is the usual choice for me since it is so very easy.
      But you can play with the many cream soups.
      I have made this dish with beef and canned diced potatoes, ham with canned carrots and peas, chicken with butterbeans, etc.
      Everything does not have to be canned.
      Once, I cut up some leftover roast beef (lean part), sautéed some onion, bell pepper and mushrooms and added that to the mix. So good.
      I am always adding cheese to it, too. For chicken, turkey or beef, I usually add a quarter cup of cheddar to the meat/soup mixture (Sharp? Mild? Depends on my mood). For ham, I like shredded Swiss.
      And the choice of cornbread is a variable, too. You can use yellow, white, Mexican. Every one of them is a champion.
      Anyone who has ever read any of my reviews knows that I cannot stay out of the spice rack. Do not be afraid of adding spices to this recipe. Of course, that all depends on whom you are serving and what they like. But I will suggest that you always add a little black pepper and a touch of garlic.
      Other spices that I recommend as an optional dash are sage, rosemary, thyme, basil and/or paprika.
      Play with this recipe.

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    • on June 13, 2012


      This was so easy and amazing! It was quick enough to put together since I had all the stuff already and used left over chicken from the night before. Even my picky toddler loved it and wanted seconds, newly added to my monthly meal for left over chicken!

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    • on November 06, 2011


      Great recipe for when you need something quick and easy! Instead of just corn, I used mixed veggies, and I didn't have any cream of chicken in the house, so I actually used cream of broccoli. It was absolutely delicious. I was concerned about the amount of milk that the recipe called for because the package called for less, but it cooked beautifully.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)


    Nutritional Facts for Cornbread Chicken Pot Pie

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 532.7
    Calories from Fat 178
    Total Fat 19.8 g
    Saturated Fat 5.9 g
    Cholesterol 112.7 mg
    Sodium 1311.2 mg
    Total Carbohydrate 60.5 g
    Dietary Fiber 5.1 g
    Sugars 14.1 g
    Protein 28.1 g

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