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!
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|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.