Cornbread Chicken Pot Pie - cooking recipe

Ingredients

1 (10 3/4 ounce) can cream of chicken soup or (10 3/4 ounce) can 98% fat-free cream of chicken soup
1 (8 ounce) can whole kernel corn, drained
2 cups cubed cooked chicken or 2 cups cooked turkey
1 (8 1/2 ounce) package corn muffin mix
3/4 cup milk
1 egg

Preparation

Preheat oven to 400 degrees.
In 9-inch pie plate mix soup, corn, and chicken.
In a separate bowl, combine corn muffin mix, milk, and egg.
Pour over chicken mixture.
Bake for 30 minutes or until golden.