Southern Cornbread Turkey Pot Pie
 
1 can (10 3/4 oz.) cream of chicken soup
1/8 tsp. pepper
2 cups cubed cooked turkey
1 can (about 8 oz.) whole kernel corn, drained
1 can (11 1/2 oz.) refrigerated cornbread twists

Preheat oven to 425�F

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 soup mixture. Bake 15 minutes or until cornbread is done.

Serves 4