Cornbread Chicken Pot Pie Ingredients:
1 can (10 ¾ ounces) condensed cream of chicken soup
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
1 package (8 ½ ounces) corn muffin mix
¾ cup milk
½ cup shredded cheddar cheese
Tomato slices and hot sauce for serving
Directions for Cornbread Chicken Pot Pie:
1. Heat the oven to 400 degrees F. Stir soup, corn and chicken in a 9" pie plate.
2. Stir the muffin mix, milk and egg with a fork in a small bowl until the ingredients are mixed. Spoon over the chicken mixture.
3. Bake for 30 minutes until the cornbread is golden. Sprinkle with the cheese. Serve with sliced fresh tomatoes and a few shots of hot sauce.
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