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.
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 (Optional)
Directions
Step 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.
Step 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.
Step 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.
Step 4
Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 655 | |
% Daily Value * | |
Total Fat40g | 52% |
Saturated Fat16g | 81% |
Cholesterol79mg | 26% |
Sodium996mg | 43% |
Total Carbohydrate50g | 18% |
Dietary Fiber4g | 15% |
Total Sugars6g | |
Protein24g | |
Vitamin C9mg | 45% |
Calcium116mg | 9% |
Iron3mg | 18% |
Potassium939mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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