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Incredibly Easy Turkey Cornbread Pot Pie

Incredibly Easy Turkey Cornbread Pot Pie

10 mins prepServes 4

A simple and quick turkey pot pie made with a creamy base of condensed soup and topped with cornbread swirls, perfect for using leftover turkey or chicken. IMPORTANT: It won’t let me add the actual Pillsbury cornbread swirls to this recipe list because they aren’t available everywhere. I just added “cornbread” in its place but make sure you grab the right ingredient.

4 servings

What you need

butter

2 tbsp butter

garlic

1 ½ tbsp garlic

condensed cream of chicken soup

2 can condensed cream of chicken soup

pepper

½ tsp pepper

milk

½ cup milk

peas and carrots

2 ½ cup peas and carrots

onion powder

½ tsp onion powder

cornbread mix

1 box cornbread mix

turkey

2 ½ cup turkey

garlic powder

½ tsp garlic powder

corn

1 ½ cup corn

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Instructions

1. Melt butter in a pan and add garlic.

2. Add condensed cream of chicken soup to the pan.

3. Stir in turkey, frozen peas and carrots, and frozen corn.

4. Mix in milk, garlic powder, onion powder, and pepper.

5. Stir until well combined and heat until bubbly.

6. Flatten and spread pillsbury cornbread swirls and place on top of the mixture.

7. Bake at 425°F for 15 minutes.

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