Southern Turkey Cornbread Pot Pie

Southern Turkey Cornbread Pot Pie

14

"Refrigerated cornbread twists top a saucy turkey-and-corn casserole made special with Campbell's® Condensed Cream of Chicken Soup."

Ingredients

25 m {{adjustedServings}} servings 513 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 1643 mg
  • 66%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oven to 425 degrees F.
  2. Heat the soup, black pepper, turkey and corn in a 2-quart saucepan over medium heat until the mixture is hot and bubbling. Pour the turkey mixture into a 9-inch pie plate.
  3. Separate the cornbread into 8 pieces along perforations. (Do not unroll dough.) Place over the hot turkey mixture. Bake for 15 minutes or until the bread is golden.

Footnotes

  • Easy Substitution Tip: Substitute cooked chicken for the turkey.
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Reviews

14
  1. 14 Ratings

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Love this recipe! It's the best recipe I've found for using left-over turkey. I substituted 1 box of Jiffy corn bread mix for the refrigerator rolls and just spread it over the top before baki...

Not sure what I was expecting, but it was better than I could have imagined. I did add peas and dice carrots along with the corn. My family loved and the leftovers were good for lunch the next...

This was mediocre at best. I added celery, onions and carrots, but it was still just not "all that" I like the idea of the cornbread topping, (I put actually cornbread batter on top)maybe I will...