Meal Monday: Cornbread Chicken Pot Pie

As part of my new series. Here is Recipe #1 of Meal Mondays: Cornbread Chicken Pot Pie. I hope you will find this simple, quick, and affordable. It's a household favorite here.

Cornbread Chicken Pot Pie

You will need:
1 (10.75 oz) Can of Cream of Chicken Soup
1 (8 oz) Can Whole Kernel Corn, drained
2 cups cubed cooked chicken or turkey
1 (8 oz) package Corn Muffin Mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar Cheese

1) Preheat Oven to 400. Mix chicken, corn, and soup together.
Add to 9'' pie plate.

2) Stir muffin mix, milk, and egg together.

3) Pour cornbread mixture over your chicken mixture.
Pop it in the oven for 30 minutes.

4) Take out of the oven, and add your cheese.
This picture is before I added cheese.And that's it! This recipe is easy on the pocketbook because most of us have chicken, cream of chicken soup, and canned vegetables in our cupboard/fridge. The muffin mix runs .44 at my local grocery store. This serves 4 single servings. So if you have a larger family I would suggest doubling the batch. Or you could always pair with a bowl of soup.

P.S. If you're in a hurry, you can pick up one of those rotisserie chickens at your local grocery store. This will save you time because the chicken is pre-cooked. Sometimes it helps to pay for convenience.

Come by and let me know if you try this later in the week!