Wednesday, January 18, 2012

Cornbread Chicken Pot Pie

We roasted a chicken for Saturday night's dinner and had enough leftovers to cook up one of our favorite meals for dinner last night - Cornbread Chicken Pot Pie. I first found this recipe in a Campbell's cookbook I received years ago from my mother-in-law and I tweaked it just a bit. It's quick, it's easy, and it's in one dish so there's not much to clean up.

Cornbread Chicken Pot Pie


1 can Cream of Chicken soup

1/4-3/4 cup milk (as needed to moisten chicken mixture)

12 oz frozen corn (or more if you like it chunky)

3/4 cup shredded Cheddar cheese

4 cups cubed cooked chicken or turkey

1 package corn muffin mix

3/4 cup milk

1 egg


Preheat oven to 400 degrees. Mix soup, corn, cheese, chicken and milk (if needed) in 9-inch pie plate.

Mix muffin mix, milk and egg. Pour over chicken mixture.

Bake for 30 minutes or until golden.


Linked up at The King's Court IV: What's Cooking Wednesday.

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