Cornbread Chicken Pot Pie

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

Directions

Heat the oven to 400°F.  Stir the soup, corn and chicken in a 9-inch pie plate.

Stir the muffin mix, milk and egg in a medium bowl just until combined.  Spread the batter over the chicken mixture.

Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese.

Ingredients

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 package (about 8 ounces) corn muffin mix
0.75 cup milk
1 egg
0.5 cup shredded Cheddar cheese (about 2 ounces)

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