Chicken and Corn Pot Pie with Cornbread Crust
Chicken and Corn Pot Pie with Cornbread Crust pairs a creamy, comforting filling of tender chicken and sweet corn with a golden, slightly sweet cornbread topping. The Cheddar melts into the crust for a rich finish, balancing savory and mellow corn notes. It’s perfect for cozy weeknights or casual gatherings when you want a warm, family-style bake.
- Prep15 mins
- Cook30 mins
- Serves4
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Chicken and Corn Pot Pie with Cornbread Crust, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 52 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 4 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 66 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 17
- Heart Health
- 70
- Metabolic
- 35
- Digestive
- 21
- Inflammatory
- 50
- Performance
- 37
- General Wellness
- 1
Preheat the oven to 400 degrees F. In a 9-inch pie plate, stir together the soup, corn, and chicken.
- 2
In a small bowl, stir the muffin mix, milk, and egg just until combined. Spread the batter over the chicken mixture.
- 3
Bake for 30 minutes or until the topping turns golden brown. Sprinkle the cheese on top. Let it stand until the cheese melts.
- Calories 620.89 kcal High 31%
- Protein 45.36 g Good Source 91%
- Carbohydrate 56.09 g 20%
- Total Fat 23.92 g High 31%
- Saturated Fat 9.9 g High 50%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 185.7 mg High 62%
- Sodium 1676.54 mg High 73%
- Dietary Fiber 4.75 g Moderate 17%
- Total Sugars 6.28 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 283.42 mg Good Source 22%
- Iron 1.02 mg Low Source 6%
- Potassium 363.98 mg Low Source 8%
- Vitamin A 117.6 mcg Moderate 13%
- Vitamin C 0.35 mg Low Source 0%
- Vitamin D 0.94 mcg Low Source 5%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
About This Recipe
Chicken and Corn Pot Pie with Cornbread Crust is made with 7 ingredients and serves 4. It takes about 45 mins and is rated easy. Key ingredients include Cooked Turkey, Corn Muffin Mix, Cream of Chicken Soup, and Eggs. Each serving provides about 620.89 kcal, and is a good source of protein.
Recipe Questions
- What is Chicken and Corn Pot Pie with Cornbread Crust made of?
- The main ingredients are Cooked Turkey, Corn Muffin Mix, Cream of Chicken Soup, Eggs, Milk. The full list of 7 is above.
- How long does it take to make Chicken and Corn Pot Pie with Cornbread Crust?
- About 45 mins in total: 15 mins to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 620.89 kcal. The full nutrition breakdown is above.
- Is Chicken and Corn Pot Pie with Cornbread Crust easy to make?
- This recipe is rated easy, with 7 ingredients and 3 steps.
- Is Chicken and Corn Pot Pie with Cornbread Crust healthy?
- Chicken and Corn Pot Pie with Cornbread Crust has an easyChef Pro health score of 41/100. Per serving, it provides 620.89 calories and 45.36 g of protein, or 91% of the Daily Value. It is a good source of calcium. Worth noting per serving: sodium at 1676.54 mg (73% of the Daily Value) and saturated fat at 9.9 g (50% of the Daily Value). It contains Eggs, Milk, Wheat, Gluten and Corn, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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