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Nutrition Facts

Serving Size 1 (323g)

Recipe makes 4 servings

Calories 532
Calories from Fat 179 (33%)
Amount Per Serving %DV
Total Fat 19.9g 30%
Saturated Fat 5.9g 29%
Monounsaturated Fat 8.5g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 119mg 39%
Sodium 1451mg 60%
Potassium 466mg 13%
Total Carbohydrate 60.5g 20%
Dietary Fiber 5.1g 20%
Sugars 14.2g
Protein 28.2g 56%

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Cornbread Chicken Pot Pie

Recipe #97946 | 40 min | 10 min prep | add private note

By: Rach2
Aug 16, 2004

I got this recipe from a Campbell's soup cookbook. It is quick and easy to throw together after a long day at work.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 400 degrees.
  2. 2
    In 9-inch pie plate mix soup, corn, and chicken.
  3. 3
    In a separate bowl, combine corn muffin mix, milk, and egg.
  4. 4
    Pour over chicken mixture.
  5. 5
    Bake for 30 minutes or until golden.

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Featured Reviews for This Recipe

From: Lt. Amy

On Jun 12, 2008

My boyfriend really liked this one. I think with just corn it wouldn't have been as good. We added peas, onion, and mushrooms as well. I was worried about the cornbread getting mushy for second day leftovers, but it held up well.

0 people found this review helpful

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  • From: Shasha

    On Apr 7, 2007

    Very easy to do, but I didn't like the cornbread as the crust for the potpie.

    0 people found this review helpful

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  • From: PattyJean

    On Jan 6, 2007

    This was fast and easy to make. It was also very delicious! A must try!

    0 people found this review helpful

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  • From: Marla Ball

    On Aug 18, 2004

    Great recipe. I fixed this 1 for dinner last night using a can of diced potatoes instead of the corn since my family doesn\'t like corn. I had absolutely no leftovers, they loved it so well. Thanks for sharing such a great recipe. Marla

    1 person found this review helpful

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  • Read all 17 reviews

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