Cajun Chicken Pot Pie Recipe -
Cajun Chicken Pot Pie Recipe
  • READY IN hrs

Cajun Chicken Pot Pie

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


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

Reviews More Reviews

Most Helpful Positive Review
Jun 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!

Most Helpful Critical Review
Jun 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.


10 Ratings

Jun 21, 2011

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

Jun 20, 2011

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

Jul 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.

Dec 24, 2011

This dish was delicious!

Oct 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.

Feb 24, 2015

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


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  • Calories
  • 655 kcal
  • 33%
  • Carbohydrates
  • 49.8 g
  • 16%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 40.4 g
  • 62%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 996 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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