A delicious creamy chicken pot pie with a little bit of kick. Just add a salad, some bread and you have a wonderful, easy, fast satisfying comfort meal! This can also be made ahead of time.

Cajun Girl
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

655 calories; 40.4 g total fat; 79 mg cholesterol; 996 mg sodium. 49.8 g carbohydrates; 23.5 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/27/2011
I needed to make some comfort food for some friends and this did the trick. Followed the recipe with the reduced fat soups and could not tell the difference. It was amazing. Served with a green salad and some warm Italian bread. It was great! This has become one of our favorites! Read More
(27)
16 Ratings
  • 5 star values: 14
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/27/2011
I needed to make some comfort food for some friends and this did the trick. Followed the recipe with the reduced fat soups and could not tell the difference. It was amazing. Served with a green salad and some warm Italian bread. It was great! This has become one of our favorites! Read More
(27)
Rating: 5 stars
06/27/2011
I needed to make some comfort food for some friends and this did the trick. Followed the recipe with the reduced fat soups and could not tell the difference. It was amazing. Served with a green salad and some warm Italian bread. It was great! This has become one of our favorites! Read More
(27)
Rating: 5 stars
06/21/2011
This was a great recipe. I have to admit that I did use full fat soups but the end result was amazing. Read More
(25)
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Rating: 5 stars
06/20/2011
Made this for dinner and it was outstanding. Nice to have left over filling for toast biscuits or the next pie. Read More
(23)
Rating: 5 stars
07/04/2011
Have to give this recipe 5 stars. Finally my kids ate vegetables and wanted seconds!!! Used 1 fat free and 1 regular can of soup all I had on hand. Also did not have portabella mushrooms so used button mushrooms which was fine. It was truly excellent. Love the left over filling which has endless possibilities for the upcoming week s menu. Read More
(19)
Rating: 5 stars
12/24/2011
This dish was delicious! Read More
(13)
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Rating: 3 stars
06/19/2011
The family and I agreed that this recipe was good but not fantastic. It was certainly easy to prepare and smelled wonderful while cooking. The crust wouldn't brown with the aluminum foil over it so I removed it and put it back in the oven for about 10 minutes to get it brown and flaky. I followed the recipe exactly and it made quite a bit of extra filling. I think I will serve it over biscuits for dinner tomorrow. Read More
(10)
Rating: 5 stars
10/01/2013
I've made this recipe several times. I altered it slightly leaving out the tomato and red pepper. It is awesome!!! This time around I am making one for dinner tonight and I will be freezing the other. Hopefully in a few weeks I will have a homemade frozen dinner. Read More
(2)
Rating: 5 stars
01/08/2015
We really enjoyed this. Made a few minor changes based off what we had by using golden mushroom soup and cream of celery. Also used canned mushrooms vs fresh. Used red pepper even tho it says optional. Didn't thaw the frozen veggie blend (peas and corn). Used low fat soups and cream cheese. And lastly used two cups of rotisserie chicken we had a few nights prior. Absolutely love this recipe and will make again!! Read More
(2)
Rating: 5 stars
08/27/2018
delicious but I left out the tomatoes replaced that with canned cubed potatoes. left out the pepper flakes and used Tony Cs for cooking the chicken in and also to spice up the pie and give it good cajun bang!!! Read More
(1)