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SOUTHWEST CHICKEN POT PIE WITH CORN BREAD TOPPING

Made With:

Product

Campbell’s® Classic Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of savory chicken in cream and chicken stock.

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Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP, 1 PIECE CORNBREAD)
Amount Per Serving
Calories 616
% Daily Value
Total Fat 19.4g
30%
Saturated Fat 3.7g
19%
Cholesterol 54mg
18%
Sodium 1316mg
55%
Total Carbohydrate 86.6g
29%
Dietary Fiber 8.7g
35%
Protein 23.2g
46%
Vitamin A 11%
Vitamin C 23%
Calcium 9%
Iron 21%
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 616
% Daily Value
Total Fat 19.4g
30%
Saturated Fat 3.7g
19%
Cholesterol 54mg
18%
Sodium 1316mg
55%
Total Carbohydrate 86.6g
29%
Dietary Fiber 8.7g
35%
Protein 23.2g
46%
Vitamin A 11%
Vitamin C 23%
Calcium 9%
Iron 21%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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 3  tbsp.
yellow onion, diced 15 oz. 2 5/8  cups
green and red bell pepper, diced 15 oz. 3  cups
garlic, peeled, minced 2  tbsp.
jalapeño pepper, minced 2  tbsp.
Made With:

Product

Campbell’s® Classic Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

View Product
Campbell's® Condensed Cream of Chicken Soup 50 oz. 1  cans
milk 2  cups
cooked diced chicken 2 lb. 6 1/2  cups
frozen whole kernel corn, roasted 16 oz. 3  cups
black beans, canned, rinsed, drained 15 oz. 3  cups
cilantro, minced 1 oz. 1  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. 9  cups
water 4 667/1000  cups
sugar 5 oz. 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.

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