Chicken Cornbread Pot Pie |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got the original idea and picture from my Campbell's newsletter. I tweaked it for my family's taste. Ingredients:
1 can cream of chicken soup |
1/8 tsp. ground black pepper |
2 c cubed cooked chicken breast |
1 can green peas |
1 c. cubed boiled potatoes |
1 pkg. (11 oz.) refrigerated cornbread twists |
Directions:
1. Heat the oven to 425°F.
2. Heat the soup, black pepper, chicken, peas and potatoes in a 2-quart saucepan over medium heat until the mixture is hot and bubbling.
3. Pour the chicken mixture into a large pie plate.
4. Separate the cornbread into 8 pieces along perforations. (Do not unroll dough.)
5. Place over the hot chicken mixture.
6. Bake for 15 minutes or until the bread is golden.
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