Brunch

Cornbread Chicken Pot Pie is for Dinner.

Cornbread Chicken Pot Pie takes 5 minutes to prepare.

Cornbread Chicken Pot Pie takes 30 minutes to cook.

Cornbread Chicken Pot Pie makes 6 servings.

The ingredients for Cornbread Chicken Pot Pie are:

Roasted chicken thigh portion without skin, 2 cup (remove)

*98% Fat Free Cream of Chicken Soup, 10.75 oz (remove)

*gfs Frozen Corn, 212 gram(s) (remove)

*Corn muffin mix-1 box, 1 serving (remove)

*Milk 2% Reduced Fat Milk, .75 cup (remove)

*Egg (large) per egg, 1 serving (remove)

*Cheddar Cheese, Shredded (Sargento - Classic Mild Cheddar) Natural Cheddar Cheese 1/4 cup/serving, 2 serving (remove)

Here is how you make Cornbread Chicken Pot Pie:

Heat oven to 400 degrees F. Stir the soup, corn, and chicken in a 9 in pie plate.Stir together the muffin mix, milk and egg with a fork in a small bowl until the ingredients are mixed. Spoon over the chicken mixture.Bake for 30 minutes or until the cornbread is golden. Sprinkle with cheese.Number of Servings: 6Recipe submitted by SparkPeople user RKRAUSE1.

The nutritional information for Cornbread Chicken Pot Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 407.9

• Total Fat: 15.0 g
• Cholesterol: 100.8 mg
• Sodium: 821.5 mg
• Total Carbs: 46.9 g
• Dietary Fiber: 3.0 g
• Protein: 22.2 g