Best Cajun Chicken Pot Pie Recipes

CAJUN CHICKEN POT PIE

Cajun Chicken Pot Pie image

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.

Provided by Cajun Girl

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

Ingredients

1 deep dish pastry for double crust
2 tablespoons olive oil
3 skinless, boneless chicken breast halves, cut into bite size pieces
salt and ground black pepper to taste
1 (8 ounce) package portobello mushrooms, chopped
1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
½ cup chicken broth, or more as needed
1 (8 ounce) package cream cheese, softened
½ (14.5 ounce) can chopped tomatoes, drained
3 cups frozen mixed vegetables, thawed
¼ teaspoon crushed red pepper flakes

Steps:

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.
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.
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.
Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture.

Nutrition Facts : Calories 654.6 calories, Carbohydrate 49.8 g, Cholesterol 79.4 mg, Fat 40.4 g, Fiber 4.3 g, Protein 23.5 g, SaturatedFat 16.1 g, Sodium 995.8 mg, Sugar 5.8 g

SPICY CAJUN CHICKEN POT PIE

Spicy Cajun Chicken Pot Pie image

This chicken pot pie with Cajun seasoning and pickled jalapenos gets a simple pie-crust cracker for all the comfort and none of the hassle.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

One 9-inch round refrigerated pie dough
1 1/2 cups whole milk, plus more, for brushing
1 teaspoon chopped fresh thyme
1 teaspoon Cajun seasoning
3 tablespoons unsalted butter
1 small green bell pepper, diced
1/2 medium onion, chopped
3 tablespoons all-purpose flour
8 ounces small red potatoes, diced
3 cups coarsely shredded cooked chicken (from a rotisserie chicken)
1 tablespoon chopped pickled jalapenos
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Place the pie dough on a baking sheet and brush with a little milk. Sprinkle with the thyme and 1/4 teaspoon of the Cajun seasoning. Bake until golden brown and crisp, 15 to 18 minutes. Break into quarters.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the bell pepper, onion and remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle in the flour and cook, stirring, about 2 minutes. Gradually pour in the milk while stirring to avoid lumps. Add the potatoes and 2 cups water. Bring to boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked and the liquid is thickened, about 15 minutes. Add the chicken and jalapenos and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper.
Serve in shallow bowls with a portion of pie crust.

DEEP DISH CAJUN CHICKEN POT PIE

Deep Dish Cajun Chicken Pot Pie image

Make and share this Deep Dish Cajun Chicken Pot Pie recipe from Food.com.

Provided by CookRachacha

Categories Savory Pies

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 pie crust (I prefer Most Incredible No Fail Pie Crust)
2 large chicken breasts (cooked and chopped)
2 cups frozen mixed vegetables (if using canned, drain first)
3/4 cup chopped potato (chop small, if they are too big, they will not cook completely)
1/4 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk or 1 cup half-and-half
1 tablespoon cajun seasoning (can vary amount depending on taste)
salt and pepper
1 egg, beaten

Steps:

Prepare pie crust.
In a large saucepan, melt butter.
Stir in flour, Cajun seasoning, salt, and pepper.
Add broth and milk. Cook and stir until thickened and bubbling.
Stir chicken, mixed vegetable, and potatoes.
Pour into deap dish pie plate or tin.
Brush edges of dish with beaten egg to help pie crust adhere.
Place pie crust over mixture. Cut to fit and crump edges all around. Cut steam vents in the top. If desired, re-roll and cut the excess pastry into strips or decorative shapes and lay over the crust.
Brush with remaining beaten egg.
Bake at 400F for 30 to 40 minutes until crust is browned.

Nutrition Facts : Calories 438.6, Fat 25.2, SaturatedFat 10, Cholesterol 92.2, Sodium 500, Carbohydrate 34.6, Fiber 4.7, Sugar 0.5, Protein 19.2

CAJUN CHICKEN POT PIE

Cajun Chicken Pot Pie image

A taste of the French Quarter wrapped in a golden brown crust.

Provided by Russ Myers @Beegee1947

Categories Chicken

Number Of Ingredients 26

Ingredients

CAJUN SEASONING:
1/4 cup(s) iodized salt
1/4 cup(s) chili powder
1/4 cup(s) paprika
1/4 cup(s) garlic powder
1/4 cup(s) ground black pepper
2 tablespoon(s) onion powder
2 tablespoon(s) oregano, dried
2 tablespoon(s) parsley flakes
PIE:
2 - chicken breasts
2 - hot italian sausage links
5 tablespoon(s) butter
1 medium white onion, diced
1 tablespoon(s) minced garlic in water
2 stalk(s) celery, diced
1 - green bell pepper, diced
5 tablespoon(s) all purpose flour
1 cup(s) chicken broth
1 cup(s) 1% milk
1 medium russet potato, diced
1 large carrot, diced
1 cup(s) fresh green beans, cut and trimmed
2 tablespoon(s) hot sauce
- refrigerated pie crusts
1 large egg, beaten

Steps:

Preheat oven to 400˚. For the Cajun seasoning: In a small bowl, mix spices until thoroughly combined.
Thoroughly season chicken breasts with Cajun seasoning. Place chicken and sausage on a baking sheet. Bake for 20-25 minutes or until fully cooked. Remove from oven, allow to cool. Dice chicken, slice sausage; reserve.
In a large sauté pan, melt butter. Add onions, sauté until translucent. Add garlic, celery and peppers. Sauté until vegetables are tender. Season with 3 tablespoons of Cajun seasoning.
Slowly sprinkle flour over onion mixture, stirring constantly until flour is fully incorporated. Cook flour mixture until it turns a light brown and it releases a nutty aroma. Whisk chicken broth and milk into flour mixture. Simmer until thickened, about 2-3 minutes.
Once filling has thickened, add potatoes and carrots, continue cooking for 5 minutes. Stir in green beans, hot sauce, chicken and sausage. Remove from heat.
Place one unrolled pie crust in a pie plate. Add filling, top with remaining unrolled crust. Crimp the edges and cut a vent in the top of the crust. Brush top with beaten egg and bake in oven for 30-45 minutes or until crust is golden brown.
Remove pie from oven and allow to cool for 5 minutes before serving.
TIP: The leftover Cajun seasoning can be stored in an airtight container for up to 2 years.