SOUTHWEST CHICKEN POT PIE WITH CORN BREAD TOPPING

SOUTHWEST CHICKEN POT PIE WITH CORN BREAD TOPPING

Nutrition Facts

Serving Size
16 SERVINGS
Amount Per Serving
Calories 624
% Daily Value
Total Fat 20.2g
31%
Saturated Fat 4g
20%
Cholesterol 53mg
18%
Sodium 1318mg
55%
Total Carbohydrate 87.4g
29%
Dietary Fiber 10.1g
40%
Protein 23.2g
46%
Vitamin A 21%
Vitamin C 36%
Calcium 12%
Iron 20%
Total Time
Serving & Size

16 SERVINGS

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This delicious chicken pot pie recipe made with Campbell's® Condensed Cream of Chicken Soup is packed with southwest flavors. Topped with cornbread, this dish is perfect to serve as either a meal or a side!

Recipe Yields:

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Ingredients Weight Measure
Instructions
1. In large pan or stock pot heat oil over medium-high heat; add onions and sauté 3 minutes. Add peppers, garlic and jalapenos’ continue cooking 3 minutes.

2. Stir in Soup and milk and bring to a simmer, stirring often.

3. Add chicken, corn, and beans and return to a simmer; cook, stirring often, 10 minutes.

4. Stir in cilantro and keep warm. CCP: Hold at 140° F. or higher for service.

5. For each serving, serve 1 1/4 cups pot pie filling in a 16-oz. casserole dish or bowl and top with a slab of cornbread.
To Make Cornbread:
1. Add water to a mixing bowl. Add cornbread mix and stir with a whisk or spatula until smooth. Fold in sugar, if desired.
2. Pour batter into a greased full-size hotel pan and bake in 375°F. conventional or 325° F. convection oven 24-27 minutes or until golden brown. Cut bread into 4x6 yielding 24 pieces.
3. Cool slightly and serve one slab of cornbread per 1 1/4 cups pot pie mixture.
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