New this month
Get the Allrecipes magazine

Southern Turkey Cornbread Pot Pie

"Refrigerated cornbread twists top a saucy turkey-and-corn casserole made special with Campbell's® Condensed Cream of Chicken Soup."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 513 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 425 degrees F.
  2. Heat the soup, black pepper, turkey and corn in a 2-quart saucepan over medium heat until the mixture is hot and bubbling. Pour the turkey mixture into a 9-inch pie plate.
  3. Separate the cornbread into 8 pieces along perforations. (Do not unroll dough.) Place over the hot turkey mixture. Bake for 15 minutes or until the bread is golden.

Footnotes

  • Easy Substitution Tip: Substitute cooked chicken for the turkey.

Nutrition Facts


Per Serving: 513 calories; 22.2 g fat; 51.5 g carbohydrates; 28 g protein; 64 mg cholesterol; 1643 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 14
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Love this recipe! It's the best recipe I've found for using left-over turkey. I substituted 1 box of Jiffy corn bread mix for the refrigerator rolls and just spread it over the top before baki...

Most helpful critical review

This was mediocre at best. I added celery, onions and carrots, but it was still just not "all that" I like the idea of the cornbread topping, (I put actually cornbread batter on top)maybe I will...

Most helpful
Most positive
Least positive
Newest

Love this recipe! It's the best recipe I've found for using left-over turkey. I substituted 1 box of Jiffy corn bread mix for the refrigerator rolls and just spread it over the top before baki...

Not sure what I was expecting, but it was better than I could have imagined. I did add peas and dice carrots along with the corn. My family loved and the leftovers were good for lunch the next...

This was mediocre at best. I added celery, onions and carrots, but it was still just not "all that" I like the idea of the cornbread topping, (I put actually cornbread batter on top)maybe I will...

Perfect! only substitutions were using Jiffy corn muffin mix and cream of celery soup because that is what i had on hand.

Great and tasty way to make a cornbread pot pie with some leftover turkey. I used this recipe and substituted one package of Jiffy corn muffin mix for the refrigerated cornbread twists and just ...

This is NOT a family favorite. It has a okay taste but as far as the family goes, we're going back to the old pot pie standby.

This was great! I doubled the recipe used a frozen mixed veggie and used the Jiffy Cornbread for the topping... Husband and kds loved it. Great quick recipe that will definitely make it into my...

I made this with Jiffy cornbread mix and the cornbread topping may have been a little too sweet. I liked this recipe and it was a great way to use some leftover Thanksgiving turkey. Very easy to...

maybe it was because I used jiffy mix and poured it over top. It WAS pretty, golden brown, and SO easy (plus I had all the ingredients) so I had high hopes, but, I have to share this for those w...