Cajun Chicken Pot Pie
A flavorful and creamy chicken pot pie with mixed vegetables, portobello mushrooms, and a double crust.
Ingredients
- olive oil (2 tablespoons)
- chicken breasts (3 )
- salt (0 )
- ground black pepper (0 )
- portobello mushrooms (1 (8 ounce) package)
- cream of chicken soup (1 (10.5 ounce) can)
- cream of mushroom soup (1 (10.5 ounce) can)
- cream cheese (1 (8 ounce) package)
- chopped tomatoes (0.5 (14.5 ounce) can)
- chicken broth (0.5 cup)
- frozen mixed vegetables (3 cups)
- crushed red pepper flakes (0.25 teaspoon)
- deep dish pastry (1 )
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 the mixture becomes too thick. Stir in mixed vegetables and pepper flakes.
- Place 1 pie crust in the prepared pie plate; add the chicken mixture, reserving any leftover filling. Place top crust on top, crimping crust edges 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 leftover chicken filling.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 655
- fat: 40 g
- sats: 16 g
- carbs: 50 g
- fibre: 4 g
- protein: 24 g
- salt: 0 g