Cornbread Turkey Pot Pie Recipe

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

MAIN ARTICLE: 

Show-Stopping Thanksgiving Day Meal 

Cornbread Turkey Pot Pie

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

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.