Our family adores the recipe that my father-in-law shared with me. These bite-sized meaty delights are ideal for any informal gathering (like Super Bowl Sunday), and they’ll be the first thing to go on the buffet!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 (8 ounce) can whole kernel corn, drained
- 2 cups cubed cooked chicken or turkey
- 1 (8 ounce) package corn muffin mix
- ¾ cup milk
- 1 egg
- ½ cup shredded Cheddar cheese
Instructions
- 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.
- Tip: Don’t over-mix the cornbread batter. Stir just enough to combine the wet ingredients with the dry. Most lumps will disappear during baking.
Nutrition Facts
| Calories | 541 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 8 g |
| Sodium | 1487 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loved it
Quick and easy. I’m broke and can’t do canned soup so I make a basic roux and then add broth from boiling chicken thighs (some milk, too) to make the pie sauce. When thick I toss in chicken, corn, and green beans (because I’m weird). Top with cornbread batter, sprinkle cheese on it, bake, and voila!
I made recipe almost as directed. The only thing I did different was I tossed the chicken in the crockpot with some broth and let it cook while I was out. After shredding I did everything as directed. It came out well. Next time I will add a can of mixed veg.
Used this as a starting point. Used cream of mushroom and green chilies.
This was a big hit with my husband and grandkids (8, 10). I used boiled chicken thighs and canned “Mexicorn” to add a bit of color. The cornbread set just fine but filling was fairly runny. Next time I’ll add some green vegetable (green beans, peas) for color and will pat dry vegetables and chicken to get a firmer pie. Having chicken pre-cooked and cut would make this dish a snap. Also, I made an extra batch of cornbread (recipe from box with less milk), let it set while pie baked and used the hot oven to make corn muffins for the week.
Not bad. I added 1 cubed & cooked russet potato to the mix, and therefore added an additional half can of soup. I didn’t use a pie plate because it created too much volume and instead used an oval casserole dish. I completely forgot to add the cheese and it was still pretty yummy.
I always add my own seasonings but its very good for a quick weeknight dinner
It turned out great! The only thing I did different was made homemade cream of chicken soup since I had stock from the roast chicken that the meat came from. This recipe helped me finish off leftovers. I’ll definitely make this again. My husband and I loved it! Super easy!
I made two pies with the frozen pie crust deep dish used one small can of corn add a can of carrots and frozen peas. I cubed the boneless chicken breast fried and a little cooking spray and butter with garlic powder and parsley salt and pepper. Then I feel the piecrust when you add the corn bread mix there will be a little left over that I baked alone and they came out delicious !
The only thing I did differently was add a bag of frozen peas and carrots since I’m trying to clean out my freezer. It is absolutely delicious!!
My family liked the cornbread topping. I doubled the recipe and altered it. I used a bag of frozen mixed vegetables (thawed) instead of the corn. I also mixed the cheese in with chicken mixture vs. putting it on top. My family got second helpings which is usually the case with other pot pies I have made.
I used this recipe to make my pot pie because I didn’t have ready made pie crust. I used a Sweet Potato muffin mix for the topping, used on can of cut carrots, jar of gravy, big pieces of leftover chicken breast and fresh string beans from our garden. Needed an idea for a different crust and this was helpful. Really good too! Used the muffin mix because we’re don’t like cornbread.
I added some green peas, used canned chicken and my own cornbread recipe using meal, buttermilk & no egg. All in all it turned out pretty good, and was super easy.
Love it! I doubled the recipe and used a 9×13 pan which was perfect. I had to substitute cream of mushroom for the cream of chicken, but it was still delish!!
Amazing ! I sautéed my chicken with minced garlic fresh thyme and rosemary added a 14oz can of organic mixed vegetables then a teaspoon of Cajun seasoning a teaspoon of black pepper and some parsley for color. Warmed all together. Added 12oz cream of chicken soup to the mix. Made my jiffy corn bread with an egg that I let sit until it was room temperature. Then let the mix itself sit 10 minutes or so. Both of these steps make for a more fluffy cornbread. Added the soup mix the the pie pan then the jiffy corn bread on top. WOW knocked this one way out of the park !
Excellent dish. I used 2 cans of soup, added a cup of milk, made homemade cornbread mix, added salt, pepper, garlic powers and mixed veggies instead of the corn.
Very good !!! Easy to put together. No leftovers here !!
I will make this again, but we like things a little more savory in our house. I had added spices to my cooked chicken as I was shocked that the recipe did not call for any. Next time I will add some heat (roasted chiles) in order to make this a little angry.
Added 1 can mixed vegetables. Be sure to use a deep dish pie plate or maybe a 9×9 pan
This was very good and added some potatoes and green beans to the mix. Great comfort food and easy to make.
I used a large can of veg-all Homestyle in place of the corn. It was awesome!