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Cajun Chicken Pot Pie

Cajun Girl

"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."
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Ingredients

1 h 15 m servings 655 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 655 calories; 40.4 g fat; 49.8 g carbohydrates; 23.5 g protein; 79 mg cholesterol; 996 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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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...

This was a great recipe. I have to admit that I did use full fat soups, but the end result was amazing.

Made this for dinner and it was outstanding. Nice to have left over filling for toast, biscuits or the next pie.

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...

This dish was delicious!

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...

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...

Hubby and I liked it a lot. Next time I will use 2 cream of chicken and omit the cream of mushroom. And I will add onion

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 op...