Cornbread Chicken Pot Pie

READY IN: 40mins
Recipe by Rach2

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

Top Review by EmptyO

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.

Ingredients Nutrition

  • 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
  • 34 cup milk
  • 1 egg


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

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