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
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.