Leftover Cornbread And Turkey Pot Pie

Leftover Cornbread And Turkey Pot Pie


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This is a traditional way to use up your holiday turkey. It's even better when the breading is made from your leftover box of cornbread.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 can cream of chicken soup
  • 1 can corn
  • 2 C. cooked turkey
  • 1 box corn muffin mix
  • 3/4 C. milk
  • 1 cage-free egg
  • 1/2 C. cheddar cheese, shredded

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Heat the oven to 400 degrees Fahrenheit. Stir the soup, corn, and chicken in a 9-inch pie plate.
Stir the muffin mix, milk, and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

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