Cornbread Chicken Pot Pie Recipe

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Ingredients:

Serving

1 (10.75 oz) can campbell's condensed cream of chicken soup (regular or 98% fat free)
1 (8 oz) can whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 (8 oz) package corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded cheddar cheese

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	460.94 Kcal (1930 kJ)
Calories from fat	271.17 Kcal
		% Daily Value*
Total Fat	30.13g	46%
Cholesterol	112.23mg	37%
Sodium	832.9mg	35%
Potassium	473.45mg	10%
Total Carbs	22.82g	8%
Sugars	3.06g	12%
Dietary Fiber	0.34g	1%
Protein	24.91g	50%
Vitamin C	0.2mg	0%
Iron	1.7mg	9%
Calcium	192.1mg	19%

Amount Per 100 g
Calories	218.84 Kcal (916 kJ)
Calories from fat	128.75 Kcal
		% Daily Value*
Total Fat	14.31g	46%
Cholesterol	53.28mg	37%
Sodium	395.44mg	35%
Potassium	224.78mg	10%
Total Carbs	10.83g	8%
Sugars	1.45g	12%
Dietary Fiber	0.16g	1%
Protein	11.83g	50%
Vitamin C	0.1mg	0%
Iron	0.8mg	9%
Calcium	91.2mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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