Southern Cornbread Turkey Pot Pie
1 (10.75 ounce) can cream of chicken soup
1/8 teaspoon pepper
2 cups cooked, cubed turkey
1 (8 ounce) can corn, drained
1 (11.5 ounce) can refrigerated cornbread twists
Preheat oven to 425. In saucepan, combine soup, pepper, turkey and corn, heat through. Pour into 9 inch pie plate. Seperate cornbread into eight pieces along perforations. (Do not unroll dough.) Place on top of hot turkey mixture. Bake for 15 minutes, or until cornbread is done.
Makes 4 servings.