This is my special version of chicken pot pie that's a tried and true favorite with my husband. It brings a bit more southern taste into a traditional chicken and dough staple!
1 can Campbell's condensed cream of chicken soup
1 can whole kernel corn
2 cups canned chicken
1 cup frozen mixed veggies
1 package Jiffy corn muffin mix
3/4 cup of milk
1/2 cup shredded cheddar cheese
Heat your oven to 400 degrees. Stir the soup, corn, chicken, and veggies in a 9-inch pie plate. Stir the muffin mix, milk and egg with a fork in a small separate bowl until mixed well then spoon over the chicken mixture. Bake for 30 minutes or until cornbread is golden. Sprinkle with cheese before serving.