Cornbread Chicken Pot Pie

1 can (10 ¾ ounces) Condensed Cream of Chicken Soup (regular or 98% fat free)

1/8 teaspoon of ground black pepper

2 cups cubed cooked chicken

1 can (8 ounce) whole kernel corn, drained

1 package (11 ounce) refrigerated cornbread twist

Prep Time: 10-minutes

Heat oven to 425-degrees

Stir soup, black pepper, chicken and corn in a 2-quart saucepan over medium heat.

Cook and stir until hot and bubbling.

Pour the chicken mixture into a 9-inch pie plate.

Separate the cornbread in 8 pieces along the perforations (do not unroll the dough).

Place over the hot chicken mixture.

Bake for 15 minutes or until cornbread is golden.

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