
You'll think back to simpler times when you serve this rich, cornbread-topped old fashioned chicken pot pie recipe to your family. Cheesy and delicious, it's perfect for a quick and easy weeknight meal.
Serves: 4
Preparation Time: 15 min
Find out what's happening in Oakdalefor free with the latest updates from Patch.
By subscribing, you agree to Patch's Privacy Policy and Terms of Use.
Cooking Time: 30 min
Ingredients- 1 can (10.75-ounces) Campbell's Condensed Cream of Chicken Soup
- 1 can (8-ounces) whole kernel corn, drained
- 2 cups cubed cooked chicken or turkey
- 1 (8-ounces) corn muffin mix
- 3/4 cup milk
- 1 egg
- 1/2 cup Cheddar cheese, shredded
- Preheat 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 medium bowl just until combined. Spread the batter over the chicken mixture.
- Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese.
Find out what's happening in Oakdalefor free with the latest updates from Patch.
By subscribing, you agree to Patch's Privacy Policy and Terms of Use.