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Southern Cornbread Chicken Pot Pie

Low Fat Recipe

Combine chicken strips, soup, corn and pepper in saucepan and heat until bubbly. Pour into 9-inch pie plate and bake. Delish!

Ingredients

1 package (9 ounces or 2-cups) seasoned chicken breasts strips
1 can of (10-2/3 ounces) 98-percent fat free cream of chicken soup
1 can (8 oz) whole kernel corn, drained
1/8 teaspoon pepper
1 can of (11-1/2 ounces) refrigerated cornbread twists


Recipe Directions

Pot Pie

Combine chicken strips, soup, corn and pepper in saucepan and heat until bubbly. Pour into 9-inch pie plate. Separate cornbread twists into eight pieces along perforations. (Do not roll dough). Place on hot chicken mixture. Bake 15 to 20 minutes or until cornbread is deep golden brown. Serve with a tossed salad, if desired. Refrigerate leftovers immediately.

Recipe Note

This recipe can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.

Nutrition Information

Recipe makes 4 servings
Calories 314
Fat 15g
Cholesterol 46mg
Protein 26g
Carbohydrates 19g
Sodium 1279mg

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