This is a creamy Cajun chicken pot pie recipe with a little kick. It's made with cream cheese, mushrooms, condensed soups, frozen veggies, and chicken.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
655 Calories
Recipe Instructions
Step 1
Heat olive oil in a skillet over medium heat. Add chicken; season with salt and black pepper. Cook and stir until no longer pink in the center, about 7 minutes. Add mushrooms; cook and stir until tender. Stir in condensed soups, cream cheese, tomatoes, and chicken broth, add more chicken broth if mixture becomes too thick. Stir in mixed vegetables and pepper flakes.
Step 2
Place 1 pie crust in the prepared pie plate; add chicken mixture, reserving any leftover filling. Place top crust on top, crimping crust edges to seal. Poke 4 to 5 holes in top crust. Cover loosely with aluminum foil.
Step 3
Preheat the oven to 375 degrees F (190 degrees C). Coat a deep-dish pie plate with cooking spray.
Step 4
Bake in the preheated oven until golden brown, about 45 minutes. Serve with any remaining filling.
Ingredients
1 (8 ounce) package cream cheese, softened
2 tablespoons olive oil
salt and ground black pepper to taste
3 skinless, boneless chicken breast halves, cut into bite size pieces
1 deep dish pastry for double crust
1 (8 ounce) package portobello mushrooms, chopped
3 cups frozen mixed vegetables, thawed
0.25 teaspoon crushed red pepper flakes
0.5 cup chicken broth, or more as needed
0.5 (14.5 ounce) can chopped tomatoes, drained
1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup,
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undilute
