SOUTHWEST CHICKEN POT PIE WITH CORN BREAD TOPPING

Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of tender chicken in a creamy chicken stock.

View Product
Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP, 1 PIECE CORNBREAD)
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

50 min.

Serving & Size

1 SERVING (1-1/4 CUP, 1 PIECE CORNBREAD)

Yields

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!

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP, 1 PIECE CORNBREAD)
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%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
yellow onion, diced 15 oz. 2 5/8  cups
green and red bell pepper, diced 15 oz. cups
garlic, peeled, minced tbsp.
jalapeño pepper, minced tbsp.
Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

View Product
Campbell's® Condensed Cream of Chicken Soup 50 oz. cans
milk cups
cooked diced chicken 2 lb. 6 1/2  cups
frozen whole kernel corn, roasted 16 oz. cups
black beans, canned, rinsed, drained 15 oz. cups
cilantro, minced 1 oz. cups
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.
Weight Measure
corn bread mix 45 oz. cups
water 4 667/1000  cups
sugar 5 oz. 0 3/4  cups
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.
Newsletter

©2019 CSC Brands LP, All Rights Reserved.