A delightful twist on the classic chicken pot pie, featuring a cornbread topping.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking right from the start.
In a mixing bowl, combine the cream of chicken soup, corn, and shredded chicken until well mixed.
Ensure the chicken is evenly coated with the soup for a consistent flavor.
Spread the chicken mixture evenly into a pie dish.
Use a spatula to smooth the surface for an even topping.
In another bowl, mix the cornbread mix, milk, and egg until just combined.
Avoid overmixing to keep the cornbread light and fluffy.
Pour the cornbread mixture over the chicken filling, spreading it evenly.
Spread the topping gently to avoid mixing it with the filling.
Bake in the preheated oven for 30 minutes or until the cornbread is golden brown.
Check the cornbread with a toothpick; it should come out clean when done.
Let the dish cool for a few minutes before serving.
Allowing the dish to cool slightly helps the flavors settle.
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