For an extra layer of flavor, consider adding a tablespoon of Cajun seasoning to the chicken while cooking. To make ahead: Assemble the pot pie completely, but do not bake. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold. Feel free to substitute other vegetables based on your preferences or what you have on hand. Bell peppers, celery, or potatoes would be excellent additions. If you want a richer flavor, use heavy cream instead of chicken broth. For a flakier crust, use cold butter and shortening in your homemade pie dough.
Cajun Chicken Pot Pie
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS61
Embark on a culinary adventure with this robust and creamy Cajun Chicken Pot Pie, where the comforting familiarity of classic pot pie meets the fiery soul of Cajun cuisine. Tender chicken and vibrant vegetables swim in a luscious, subtly spiced sauce, all nestled beneath a flaky, golden crust. A true symphony of flavors and textures that will warm you from the inside out!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol79 mg
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Fiber4 g
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Protein24 g
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Saturated Fat16 g
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Sodium996 mg
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Sugar6 g
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Fat40 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 375°F (190°C). Lightly grease a deep-dish pie plate with cooking spray. (5 minutes)
02
Step
12 mins
Heat the olive oil in a large skillet or Dutch oven over medium heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook, stirring occasionally, until browned and cooked through. (7 minutes)
03
Step
5 mins
Add the chopped mushrooms to the skillet and cook until softened and their moisture has released, about 5 minutes. (5 minutes)
04
Step
45 mins
Stir in the condensed cream of chicken soup, cream of mushroom soup, softened cream cheese, drained diced tomatoes, and chicken stock. Mix well to combine. If the mixture seems too thick, add a bit more chicken stock until it reaches a creamy consistency. (3 minutes)
05
StepStir in the thawed and drained mixed vegetables and the crushed red pepper flakes. Mix until everything is evenly distributed. Taste and adjust seasonings as needed. (2 minutes)
06
StepGently place one pie crust into the prepared pie plate, pressing it into the bottom and up the sides. Pour the chicken and vegetable mixture into the crust-lined pie plate. (3 minutes)
07
StepTop with the second pie crust. Trim any excess dough and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. (5 minutes)
08
StepCover the pot pie loosely with aluminum foil during the first 25 minutes of baking to prevent the crust from browning too quickly. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Remove from oven and let stand for 10 minutes before serving. (55 minutes)
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Shayna Kautzer
May 28, 2025I substituted sweet potatoes for regular potatoes, adding sweetness to the recipe.
Brent Keebler
May 24, 2025Easy to follow recipe and delicious results. Thanks for sharing!
Verner Roberts
May 14, 2025My family loved this! Even my picky eater had seconds.
Nash Smith
Mar 30, 2025The cream cheese makes it so rich and creamy. Definitely a winner!
Jennifer West
Feb 11, 2025The Cajun spice level was just right. Not too spicy, but enough to give it a nice kick.
Jakayla Vandervort
Dec 27, 2024I added a pinch of cayenne pepper for extra heat. It was amazing!
Dannie Conroy
Dec 13, 2024I used a store-bought crust to save time, and it turned out perfectly.
Coty Harvey
Nov 13, 2024I will definitely be making this again!
Delilah Stroman
Nov 12, 2024This recipe is a lifesaver! I made it for a potluck, and everyone raved about it.
Whitney Ruecker
Oct 20, 2024This is a great recipe to make ahead of time. I assembled it the night before and baked it the next day.