A cornbread crust puts a twist on this meat pie.
Cornbread Turkey Pot Pie is perfect for using up leftover Thanksgiving Day turkey.
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
1/2 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.
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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