Cajun Chicken Pot Pie

european french greek mediterranean middle eastern region dessert soup main spicy savory umami medium fast

Prep

28 min

Cook

54 min

Total

82 min

Ingredients (12)

2 tablespoons olive oil g

3 skinless, boneless chicken breasts, cut into bite-sized pieces g

salt and ground black pepper to taste g

1 (8 ounce) package portobello mushrooms, chopped g

1 (10.5 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted g

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted g

1 (8 ounce) package cream cheese, softened g

½ (14.5 ounce) can chopped tomatoes, drained g

½ cup chicken broth, or more as needed g

3 cups frozen mixed vegetables, thawed g

¼ teaspoon crushed red pepper flakes (Optional) g

1 deep dish pastry for double crust g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Coat a deep-dish pie plate with cooking spray.

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.

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.

Bake in the preheated oven until golden brown, about 45 minutes. Serve with any remaining filling.