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Cornbread topped Chicken Pot Pie

Cornbread topped Chicken Pot Pie

Recipe created by SheKnows on Nov 1, 2010
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Prep: 10 min
Cook Time: 40 min
Total: 50 min
Serving: 4 servings

New twist on a quick dinner!

Ingredients

1 can (10.75 ounce) Cream of Chicken Soup
1/2 cup milk
1/8 teaspoon black pepper
1 can (about 8 ounces) whole kernal corn, drained
2 cups cooked chicken, cubed
1 package (11 ounces) refrigerated cornbread twists or breadsticks

Directions

Preheat the oven to 425 degrees Fahrenheit
Combine the soup, milk, pepper, corn and chicken in a 2 quart cooking dish
Bake for 20 minutes
Pull the dough apart into 8 pieces, NOT unrolling it. Put on top of the chicken mixture.
Bake an additional 20 minutes or until the rolls are golden brown.

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