Cajun Chicken Pot Pie Recipe

Name: Cajun Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 deep dish pastry for double crust; 2 tablespoons olive oil; 3 skinless, boneless chicken breast halves, cut into bite size pieces; salt and ground black pepper to taste; 1 (8 ounce) package portobello mushrooms, chopped; 1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted; 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted; 1/2 cup chicken broth, or more as needed; 1 (8 ounce) package cream cheese, softened; 1/2 (14.5 ounce) can chopped tomatoes, drained; 3 cups frozen mixed vegetables, thawed; 1/4 teaspoon crushed red pepper flakes (optional)

Servings: persons

1 deep dish pastry for double crust
2 tablespoons olive oil
3 skinless, boneless chicken breast halves, cut into bite size pieces
salt and ground black pepper to taste
1 (8 ounce) package portobello mushrooms, chopped
1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1/2 cup chicken broth, or more as needed
1 (8 ounce) package cream cheese, softened
1/2 (14.5 ounce) can chopped tomatoes, drained
3 cups frozen mixed vegetables, thawed
1/4 teaspoon crushed red pepper flakes (optional)

1
Preheat an oven to 375 degrees F (190 degrees C). Spray a deep dish pie pan with cooking spray. Arrange one pie crust on the bottom of the pan.
2
Heat the olive oil in a skillet over medium heat. Stir in the the chicken breast and season with salt and pepper. Cook and stir until the chicken is no longer pink in the center, about 7 minutes. Add the portobello mushrooms; cook and stir until the mushrooms are tender. Stir in the cream of chicken and cream of mushroom soups, chicken broth, cream cheese, and tomatoes. Stir in more chicken broth if the mixture becomes too thick. Stir in the mixed vegetables and red pepper flakes.
3
Pour chicken mixture into the prepared pan, reserving any leftover filling. Place the top crust on top, crimping the edges of the crusts to seal. Poke 4 to 5 holes in the top crust. Cover loosely with aluminum foil.
4
Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 deep dish pastry for double crust, 2 tablespoons olive oil, 3 skinless, boneless chicken breast halves, cut into bite size pieces, salt and ground black pepper to taste, and more.

Yes, Cajun Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cajun Chicken Pot Pie

How did you like this recipe?

Frequently Asked Questions