“You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the 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 small bowl just until blended. Spread the batter over the chicken mixture.
- Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Nutrition
Amount Per Serving (4 total)
- Calories
- 583 cal
- 29%
- Fat
- 24.4 g
- 38%
- Carbs
- 58.6 g
- 19%
Based on a 2,000 calorie diet
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Reviews (33)
Rate This Recipe
"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 a..." See morelso added just a little bit of velveeta. I also doubled the rest of the recipe."
Jess*
"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 fro..." See morezen 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!"
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