Cajun Chicken Pot Pie

Cajun Chicken Pot Pie

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Cajun Girl 54

"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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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Preheat oven to 375 degrees.
  2. Season chicken and cook in ~ 2 tablesppons olive oil.
  3. When just about cooked add chopped mushrooms.
  4. Once mushrooms are sauteed, add Cream of Chicken and Mushroom Soups, cream cheese, Rotel tomatoes and Chicken Stock. You can adjust chicken stock if it seems a bit dry.
  5. While chicken is cooking, remove Deep Dish Pie Shells from freezer and let thaw ~ 10 minutes.
  6. Once soft, place the 1st pie shell in a regular glass pie dish sprayed with a non cooking spray.
  7. Simultaneously, in a small pan, sauté frozen vegetables. Do not cook through since they will cook in the oven.
  8. Drain and add to chicken/soup mixture.
  9. Place pie shell on a cooking sheet.
  10. Pour and fill chicken mixture into 1st pie shell.
  11. Simply place the 2nd (thawed) pie shell on top of the 1st pie.
  12. Make sure you seal the sides together by crimping the edges with a fork all around the pie.
  13. Take a fork and make 4-5 holes in the center of the top crust.
  14. Bake @ 375 loosly covered with aluminum foil for ~45 minutes or until golden brown.
  15. Remaining mixture (should be ~ 2 cups) heat up in a small sauce pan and serve on top of pie.



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