Cornbread Chicken Pot Pie

By shandageiser

Ingredients

• 1 can (10 3/4 oz) Cream of Chicken Soup
• 1 can (8 oz) whole kernel corn, drained
• 2 cups cubed cooked chicken or turkey
• 1 package (8 1/2 oz) corn muffin mix
• 3/4 cup milk
• 1 egg
• 1/2 cup shredded cheddar cheese

Preparation

Step 1

1. Heat the oven to 400. Stir the soup, corn and chicken in a 9 inch pie plate.

2. Stir the muffin mix, milk and egg in a small bowl with a fork. Spread the batter over the chicken mixture.

3. Bake for 30 minutes or until the topping is golden brown. Sprinkle with cheese.