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Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie

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Campbell's Kitchen

You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 1501 mg
  • 60%

Based on a 2,000 calorie diet


  1. Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
  2. Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
  3. Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
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The cornbread topping really made this dish great. I changed the recipe just a little bit and it turned out really good. Instead of corn I used a can of diced potatoes and a can of sliced carrots. I also added just a little bit of velveeta. I also doubled the rest of the recipe.


My cornbread fell into the chicken mixture what a mess......


I'm going to rate this even tough I altered the ingredients. So based upon my alternations I think this is awesome. I added a pie crust to the bottom for a real pie feel. Also switched from can to frozen mixed veggies instead of just corn. Also I will def add more seasonings next time this was very bland. But easy and very nice looking!