Cornbread Turkey Pot Pie

Prep/Cook Time: 25 min.

1 can (10 3/4 oz.) Campbell's Cream of Chicken
1/8 tsp. pepper (or to taste)
2 cups cubed cooked turkey
1 can (about 8 oz.) whole kernel corn, drained
1 can (about 11 1/2 oz.) refrigerated cornbread twists

PREHEAT oven to 425F.

MIX soup, pepper, turkey and corn in saucepan and heat
through. Pour into 9" pie plate.

SEPARATE cornbread into 8 pieces along perforations.
(Do not unroll dough.) Top hot turkey mixture.

Bake 15 min. or until cornbread is done. Serves 4.
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