Cornbread-topped Chicken Pot Pie - Kitchen Chatters
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30-Minute Recipes

Cornbread-topped Chicken Pot Pie

This takes about 10 minutes prep and only 30 minutes baking so technically making it a 40 minute meal, but it’s quick and extremely easy.


  • 1 can (10 ¾ ounces) condensed cream of chicken soup
  • 1 ¼ cup low-fat milk; divided
  • 1 can  whole kernel corn, drained
  • 1 can peas, drained
  • 1/2 teaspoon freshly ground pepper
  • 2 Chicken breast
  • ½ tablespoon oil
  • 1 package (8 ½ ounces) corn muffin mix
  • 1 egg
  • ½ cup shredded cheddar cheese


Preheat oven to 400 degrees F.

Cut chicken into cubes and sauté in a skillet with oil until fully cooked.  Once chicken is cooked combine with condensed soup, ½ cup milk (helpful hint: first mix together can of condensed soup and milk to create a smooth but thick consistency), ground pepper, corn, and peas and place in an 8×8 baking dish.

In a separate bowl, whisk together corn muffin mix, remaining ¾ cup milk and egg; pour over chicken mixture.  Bake in oven for 30 minutes.  Once removed from oven sprinkle with cheddar cheese.

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