Cheesy Cornbread Chicken Noodle Pot Pie
Cheesy Cornbread Chicken Noodle Pot Pie is the ultimate comfort food that comes together so quick and easy for a filling and delicious dinner that the whole family will love!
Servings: 4 servings
Ingredients
- 2 19 oz cans Progresso Chicken & Homestyle Noodles Soup
- 1/2 cup all purpose flour
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 cup shredded cheese I used Colby Jack
- 3 tablespoons butter
- 1/2 cup buttermilk
Instructions
- Preheat oven to 400 degrees.
- Pour soup into individual dishes or one large baking dish. Set aside.
- Add flour, cornmeal, sugar, baking powder, baking soda, salt and garlic to a medium- size mixing bowl. Stir together until well combined. Add cheese and butter and mix with a fork until butter is pea-size. Add buttermilk and stir until well combined.
- Scoop into about tablespoon mounds over soup, leaving a little space in between.
- Place on a baking sheet and bake for 20-22 minutes or until cornbread topping is golden brown.
- Remove from oven and allow to cool 5 minutes before serving.