Southern Turkey Cornbread Pot Pie |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Refrigerated cornbread twists top a saucy turkey-and-corn casserole made special with Campbell's® Condensed Cream of Chicken Soup. Ingredients:
1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free) |
1/8 teaspoon ground black pepper |
2 cups cubed cooked turkey |
1 (8 ounce) can whole kernel corn, drained |
1 (11 ounce) package refrigerated cornbread twists |
Directions:
1. Heat the oven to 425 degrees F.
2. Heat the soup, black pepper, turkey and corn in a 2-quart saucepan over medium heat until the mixture is hot and bubbling. Pour the turkey mixture into a 9-inch pie plate.
3. Separate the cornbread into 8 pieces along perforations. (Do not unroll dough.) Place over the hot turkey mixture. Bake for 15 minutes or until the bread is golden.
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