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Cornbread Turkey Pot Pie Recipe

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Courtesy Campbell Soup Company
Cornbread Turkey Pot Pie is perfect for using up leftover Thanksgiving Day turkey.

Ingredients

  • 1 can (10 3/4 ounces) cream of chicken soup, regular or 98-percent fat free)
  • 1 can (8 ounces) whole kernel corn, drained
  • 2 cups cubed cooked turkey
  • 1 package (8 ounces) corn muffin mix
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup shredded cheddar cheese

Directions

  • Heat oven to 400°F.
  • In 9-inch pie plate, stir together soup, corn and turkey; set aside.
  • In medium bowl, stir together muffin mix, milk and egg just until combined. Spread batter over chicken mixture in pie plate.
  • Bake for 30 minutes, or until topping is golden brown. Sprinkle with cheese and return to oven until cheese is melted.
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