Deep Dish Cajun Chicken Pot Pie Food

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CAJUN CHICKEN POT PIE



Cajun Chicken Pot Pie image

This seriously scrumptious Cajun Chicken Pot Pie Recipe is a slightly spicy and totally delicious twist on traditional chicken pot pie!

Provided by Whitney Bond

Categories     Main Course

Time 1h35m

Number Of Ingredients 22

17.3 oz package puff pastry (2 sheets - thawed)
¼ cup butter
1 cup carrots (peeled & chopped)
1 cup onions (chopped)
1 cup celery (chopped)
1 cup red bell pepper (chopped)
3 cloves garlic (minced)
1/3 cup flour
2 cups chicken broth
1 tbsp Old Bay seasoning
1 tsp dried oregano
1 tsp dried thyme
½ tsp cayenne pepper
½ tsp red pepper flakes
½ tsp kosher salt
½ tsp ground black pepper
1 lb boneless, skinless chicken breasts (cooked & shredded)
1 tbsp Louisiana hot sauce
1 cup frozen peas
¼ cup fresh parsley (chopped (divided))
1 egg (whisked)
1 tbsp water

Steps:

  • Preheat the oven to 400°F.
  • Unfold 1 puff pastry sheet on a lightly floured surface.
  • Roll the pastry sheet into a 12-inch square.
  • Press the pastry into an 8 inch x 8 inch square casserole dish.
  • Trim the excess pastry.
  • Prick the pastry thoroughly with a fork.
  • Place aluminum foil onto the surface of the pastry.
  • Place in the oven and bake for 25 minutes.
  • Remove from the oven and remove the aluminum foil.
  • While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat. Add the carrots, onions, celery and bell pepper, cook for 5-6 minutes.
  • Add the garlic and cook for an additional minute.
  • Add the flour and cook while stirring for 1-2 minutes or until the flour is golden brown.
  • Slowly stir in the broth and heat to a boil.
  • Cook and stir until the mixture boils and thickens.
  • Add the old bay seasoning, oregano, thyme, cayenne pepper, red pepper flakes, kosher salt and black pepper.
  • Add the shredded chicken, hot sauce, peas and 3 tablespoons parsley. Stir to combine.
  • Remove the skillet from the heat.
  • Spoon the chicken mixture into the already cooked puff pastry in the casserole dish.
  • Unfold the remaining pastry sheet on a lightly floured surface.
  • Cut the pastry sheet into 6 equal strips.
  • Weave the strips of puff pastry over the chicken pot pie filling. Trim any excess pastry.
  • Combine the egg and water to make an egg wash, then brush it over the pastry strips. Sprinkle with the remaining parsley.
  • Place in the oven and bake for 40-45 minutes.

Nutrition Facts : ServingSize 2 g, Calories 1052 kcal, Carbohydrate 81 g, Protein 39 g, Fat 63 g, SaturatedFat 20 g, Cholesterol 143 mg, Sodium 1415 mg, Fiber 7 g, Sugar 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

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.

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

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

DEEP-DISH CHICKEN POT PIE



Deep-Dish Chicken Pot Pie image

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

Provided by HeatherP

Categories     Pot Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen mixed peas carrots and potatoes
1 small onion
2 cups chopped cooked chicken
1 (10 ounce) can cream of potato soup
1/3 cup milk
1/2 teaspoon poultry seasoning
1/4 cup chicken broth
2 unbaked 9-inch deep dish pie pastry

Steps:

  • Preheat oven to 375°F.
  • Combine thawed mixed vegetables and onion in a bowl; mix well.
  • Add chicken, soup, milk and poultry seasoning to bowl; mix well.
  • Add broth; mix well.
  • Line a deep-dish pie pan with a pie shell.
  • Spoon mixture into prepared pie shell.
  • Place remaining pie shell over chicken mixture.
  • Press to seal top and bottom shells together.
  • Trim off any excess pastry.
  • Crimp edge.
  • Pierce top pastry several times to vent.
  • Bake for 55 minutes or until golden brown.

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

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

CHICKEN POT PIE



Chicken Pot Pie image

This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 28

1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/4 teaspoon salt
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh chives
1 stick cold unsalted butter, cut into small cubes
1 teaspoon apple cider vinegar
2 to 4 tablespoons ice water
1 large egg
5 cloves garlic, 2 crushed and 3 minced
1 fresh bay leaf
1 wide strip lemon peel
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1 1/2 pounds skinless, boneless chicken breasts and thighs (about 2 breasts and 2 thighs)
4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 russet potato, diced
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh thyme
1 tablespoon apple cider vinegar
1/4 cup all-purpose flour
1/2 cup heavy cream
1/2 cup chopped fresh parsley
1/2 cup frozen peas

Steps:

  • Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
  • Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
  • Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
  • Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
  • Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
  • Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

CHICKEN DEEP DISH POTPIE



Chicken Deep Dish Potpie image

I adapted this recipe from a cookbook that I have had for many years. It's an excellent recipe for leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. -Bonnie Jean Lintick, Kathryn, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 19

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold butter, cubed
1/4 cup cold water
FILLING:
2-1/2 cups cubed cooked chicken
2 cups fresh or frozen peas
2 medium potatoes, peeled and cubed
3 medium carrots, thinly sliced
2 celery ribs, finely chopped
1/4 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 to 2 tablespoons chicken bouillon granules
1-1/2 teaspoons dried tarragon
Pepper to taste
1 cup milk
1/2 cup chicken broth
Additional milk

Steps:

  • In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside., For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust., Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry. , Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts :

DEEP-DISH CHICKEN POTPIE



Deep-Dish Chicken Potpie image

I remember Sunday dinners at my grandma's farm. Chicken potpie was probably second in popularity only to chicken and dumplings. I like to collect heritage recipes from my area and hope to compile them someday into a cookbook. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 18

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold butter, cubed
6 to 8 tablespoons cold water
FILLING:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup half-and-half cream
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2-1/2 cups cubed cooked chicken
2 cups fresh or frozen peas
2 medium potatoes, cut into 1/2-inch cubes
3 medium carrots, thinly sliced
1/4 cup chopped onion
1 teaspoon milk

Steps:

  • In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms. , Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry. , For filling, melt butter in a large saucepan; stir in flour until smooth. Add the cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly. , Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk. , Bake at 350° for 1 hour or until vegetables are tender.

Nutrition Facts : Calories 672 calories, Fat 35g fat (20g saturated fat), Cholesterol 142mg cholesterol, Sodium 823mg sodium, Carbohydrate 60g carbohydrate (8g sugars, Fiber 6g fiber), Protein 28g protein.

DEEP-DISH CHICKEN POT PIE RECIPE



Deep-Dish Chicken Pot Pie Recipe image

Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.

Provided by My Food and Family

Categories     Chicken

Time 55m

Yield 6 servings

Number Of Ingredients 7

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Steps:

  • Heat oven to 375°F.
  • Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
  • Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
  • Bake 30 min. or until golden brown.

Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

CLASSIC DEEP-DISH CHICKEN POT PIE



Classic Deep-Dish Chicken Pot Pie image

Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in an all-in-one casserole.

Provided by Annacia

Categories     Pot Pie

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 cup chopped leeks (3 medium) or 1 cup onion (1 large)
1 cup sliced fresh mushrooms
3/4 cup sliced celery (1-1/2 stalks)
1/2 cup chopped sweet red pepper
1 medium carrot, cut into thin diagonal slices
2 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1 cup half-and-half, light cream or 1 cup milk
2 1/2 cups chopped cooked chicken
1 cup loose-pack frozen peas
1 egg, beaten
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 -5 tablespoons water

Steps:

  • Prepare Pastry, set aside.
  • In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
  • Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
  • Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
  • PASTRY TOPPER:.
  • In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
  • Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened.
  • Form into a ball.
  • On a lightly floured surface, roll dough into a 13x9-inch rectangle.
  • Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).

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From shugarysweets.com


CAJUN CHICKEN PIES - SUZIE SWEET TOOTH
For egg wash: one egg beaten. 1. Heat olive oil in large saute pan add onion, corn and garlic and cook over medium heat until onion softens. Add Cajun seasoning and saute for 1-2 minutes. Remove to a bowl. 2. Heat another 1 Tbsp. oil in the same pan and add chicken and seasoning. Cook the chicken until browned.
From suziesweettooth.com


THE GOOD DISH GAIL SIMMONS' CHICKEN POT PIE WITH LEFTOVERS
1 Large egg, whisked. Preheat the oven to 400ºF. In a large Dutch oven or heavy-bottomed pot add 2 tablespoons butter and heat over medium-high heat. Add the celery, carrots, onions and garlic and allow to cook until softened, 6 to 7 minutes. Season with salt and pepper. Add the thyme during the last minute of cooking and stir to combine.
From gooddishtv.com


CRAZY DELICIOUS CAJUN CHICKEN DIP - EASY FAMILY RECIPES
Add in the bell pepper and chicken and stir until well combined. Spread in a 2 qt casserole dish and sprinkle cheese evenly over the top. Bake covered at 350˚F for 25-35 minutes or until the sides are bubbling. Optional: remove the foil for the last 10 minutes of cook time to allow the cheese to get crispier.
From easyfamilyrecipes.com


DEEP DISH CHICKEN PIE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 375°F. Combine thawed mixed vegetables and onion in a bowl; mix well. Add chicken, soup, milk and poultry seasoning to bowl; mix well.
From stevehacks.com


CAJUN CHICKEN SAUSAGE DEEP DISH PIZZA - DUDE THAT COOKZ
Pre-heat cooking pan to medium heat and add 2 tbsp of cooking oil. Cook vegetables with oregano for 8 minutes. Push to one side of the pan and cook the chopped sausage for 7 minutes on the other. Remove from heat. Add flour to clean counter top and form pizza dough into a 15 inch circle.
From dudethatcookz.com


DEEP DISH CAJUN CHICKEN POT PIE RECIPE - WEBETUTORIAL
Deep dish cajun chicken pot pie is the best recipe for foodies. It will take approx 100 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make deep dish cajun chicken pot pie at your home.. The ingredients or substance mixture for deep dish cajun chicken pot pie recipe that are useful to cook such type of recipes are:
From webetutorial.com


JAMBALAYA POT PIE - THE CANDID APPETITE
Preheat oven to 350 degrees F. Lightly grease a 9 or 10-inch baking dish, set aside. Set a large pot or deep skillet over medium-high heat and add the butter. Once melted add in the chicken and spread out into an even layer. Season with a bit of salt and pepper, and cook until browned, about 5 to 8 minutes.
From thecandidappetite.com


CAJUN CHICKEN POT PIE RECIPE | THE CHICKEN WEBSITE
Cajun Chicken Pot Pie might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 25g of protein, 35g of... Cuisine Vietnamese Recipes 96 recipes See all recipes. Cuisine Southern Recipes 671 recipes See all recipes. Cuisine Mediterranean Recipes 811 recipes See all recipes. Cuisine Spanish Recipes 184 recipes …
From thechickenwebsite.com


CAJUN CHICKEN POT PIE - CREOLE RECIPES
The recipe Cajun Chicken Pot Pie could satisfy your Creole craving in about 1 hour and 15 minutes. For $2.78 per serving, you get a main course that serves 6. One serving contains 578 calories, 25g of protein, and 35g of fat. If you have vegetables, salt and ground pepper, condensed cream of chicken soup, and a few other ingredients on hand, you can make it. To …
From fooddiez.com


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