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Southern Turkey Cornbread Pot Pie

Southern Turkey Cornbread Pot Pie

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Campbell's Kitchen

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



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


  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.
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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 baking. No adjustments to baking temp or time were needed. Added diced corn and some left-over beans the 2nd time I made this, then froze serving sized portions. It reheats well, covered with a paper towel, in the microwave.


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 day.


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 make it again using the usual pot pie veggies and maybe doing a from scratch filling