Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie

37 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Campbell's Kitchen

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

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (37)

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 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!

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Ultimate Chicken Pot Pie


next recipe:

Mini Chicken Pot Pies