Cornbread Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 407.9
  • Total Fat: 15.0 g
  • Cholesterol: 100.8 mg
  • Sodium: 821.5 mg
  • Total Carbs: 46.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 22.2 g

View full nutritional breakdown of Cornbread Chicken Pot Pie calories by ingredient
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Number of Servings: 6


    Roasted chicken thigh portion without skin, 2 cup (remove)

    *98% Fat Free Cream of Chicken Soup, 10.75 oz (remove)

    *gfs Frozen Corn, 212 gram(s) (remove)

    *Corn muffin mix-1 box, 1 serving (remove)

    *Milk 2% Reduced Fat Milk, .75 cup (remove)

    *Egg (large) per egg, 1 serving (remove)

    *Cheddar Cheese, Shredded (Sargento - Classic Mild Cheddar) Natural Cheddar Cheese 1/4 cup/serving, 2 serving (remove)


Heat oven to 400 degrees F. Stir the soup, corn, and chicken in a 9 in pie plate.

Stir together the muffin mix, milk and egg with a fork in a small bowl until the ingredients are mixed. Spoon over the chicken mixture.

Bake for 30 minutes or until the cornbread is golden. Sprinkle with cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user RKRAUSE1.

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