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Easy Chicken Pot Pie

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“Time saving crowd pleaser!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) can mixed vegetables
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 lb cooked chicken
  • 9 12 ounces Jiffy corn muffin mix
  • 1 egg
  • 13 cup milk

Directions

  1. Mix Jiffy corn muffin mix, egg and milk together in bowl (will be slightly lumpy).
  2. Set aside.
  3. Mix can of veggies, soup, and cooked chicken together in bowl.
  4. Spray 8x8 baking dish with non-stick spray and pour soup mixture in the bottom.
  5. Pour corn muffin mix on top of soup mixture.
  6. Bake for about 25 minutes or until cornbread is done.

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