From Denish Walsh.
Cornbread Chicken Pot Pie
1 can cream of chicken soup
1 can corn drained
1 can beans drained
1 can carrots drained
2 cups cooked diced chicken
1 8ox package of corn muffin mix
3/4 cup milk
1/2 cup cheese
**You can use fresh/frozen vegetables too (each should be about 1/3 cup of each)**
Preheat oven to 400*. Stir soup, veggies, and chicken together. Put in a pie plate or baking pan. Stir muffin mix, milk, and egg together. Spread over chicken. Bake for 30 minutes. Sprinkle with cheese.
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