Cornbread Chicken Pot Pie Recipe

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Ingredients:

Serving

1 (10 oz) can reduced-fat cream of chicken soup
8 oz corn
2 cups cooked chicken, cubed
1 (8 oz) package corn muffin mix
3/4 cup skim milk
1 egg
1/2 cup low-fat cheddar cheese, shredded

Directions:

Preheat oven to 400°F.
Mix soup, corn and chicken in a bowl.
Pour chicken and corn mixture into a 9-inch pie plate.
Mix Muffin mix, milk, and egg well in a bowl.
Pour cornbread mixture over chicken and corn mixture. (Be careful…this fills the pie plate to the top).
Bake for 30 min or until golden.
Sprinkle the top with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	157.17 Kcal (658 kJ)
Calories from fat	81.29 Kcal
		% Daily Value*
Total Fat	9.03g	14%
Cholesterol	33.5mg	11%
Sodium	281.89mg	12%
Potassium	197.27mg	4%
Total Carbs	11.01g	4%
Sugars	1.39g	6%
Dietary Fiber	0.61g	2%
Protein	8.76g	18%
Vitamin C	1.5mg	2%
Iron	0.7mg	4%
Calcium	63mg	6%

Amount Per 100 g
Calories	180.93 Kcal (758 kJ)
Calories from fat	93.57 Kcal
		% Daily Value*
Total Fat	10.4g	14%
Cholesterol	38.56mg	11%
Sodium	324.49mg	12%
Potassium	227.08mg	4%
Total Carbs	12.68g	4%
Sugars	1.6g	6%
Dietary Fiber	0.71g	2%
Protein	10.09g	18%
Vitamin C	1.7mg	2%
Iron	0.8mg	4%
Calcium	72.5mg	6%

* 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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