Cornbread topped Chicken Pot Pie

Cornbread topped Chicken Pot Pie

SheKnows
  • 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

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

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