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Southern Cornbread Turkey Pot Pie


  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1/8 teaspoon pepper
  • 2 cups cubed cooked turkey
  • 1 (8 ounce) can whole kernel corn, drained
  • 1 (11 1/2 ounce) can refrigerated cornbread twists


  1. Heat oven to 425 degrees F.
  2. Mix soup, pepper, turkey and corn in saucepan and heat through. Pour into 9-inch pie plate.
  3. Separate cornbread into 8 pieces along perforations. (Do not unroll dough.) Top with hot soup mixture.
  4. Bake for 15 minutes or until cornbread is done.

Serves 4.

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