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Cornbread Chicken Pot Pie. to favorites. I only had one can in my pantry so I used creamed corn to make it extra saucy. Next time I will add more veggies to make it more like a pot pie.

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Composition - Charlie's Cornbread Chicken Pot Pie:

1. Make ready 1 can for Cream of Chicken Soup
2. You need 1 can Mixed Vegetables (drained)
3. Make ready 1 can for 12.5 oz White Chicken (drained)
4. Require 1 box for 8 oz. Jiffy Cornbread Mix
5. Take 3/4 cup - Milk
6. You need 1 Egg
7. Give 4 of –2 cup Pirex bowles

Make sure to like this video if you liked his presentation and subscribe to see more. Well it's pretty much a remake of my Thanksgiving Leftovers: Cornbread Turkey Pot Pies. I ripped off my own recipe. The only real changes I made were using chicken instead of turkey, and whipped cauliflower instead of mashed.

Charlie's Cornbread Chicken Pot Pie steps:

1. Preheat Oven 400°F
2. Combined chicken soup, mixed vegetables,and white chicken
3. Put mixture in Pyrex bowls
4. Mix jiffy, milk, and egg and put on top
5. Bake for 30 min.

Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Cornbread Chicken Pot Pie is the ultimate Fall comfort food. It is a hearty, creamy, and filling recipe. The chicken pot pie filling is screaming fall flavors, and the cornbread is super easy to make using a cornbread mix. It is not difficult to do but has a few steps.

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