kraut and weenies are combined in a delicious and really quick German recipe. Serve hot with your preferred sides.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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)
Instructions
- 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 | 655 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 16 g |
| Sodium | 996 mg |
| Sugars | 6 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this meal. It was easy to put together and I have a bunch of tasty leftovers. The changes I made; I added a bit of green onion that I had on hand. I used diced tomatoes with chiles. Used tons of red pepper flakes and black pepper. This is the first AllRecipes recipe I have rated…I’ve made numerous but this is the first one that compelled me to review. Great recipe!!
delicious but, I left out the tomatoes, replaced that with canned cubed potatoes. left out the pepper flakes and used Tony Cs for cooking the chicken in and also to spice up the pie and give it good cajun bang!!!
Had a little spill out but my family loved it!!! Added chopped garlic cloves, chopped celery and left out the tomatoes. Added old bay and onion powder to the seasoning mix. Definitely going to be a family favorite!!
Had a little spill out but my family loved it!!! Added chopped garlic cloves, chopped celery and left out the tomatoes. Added old bay and onion powder to the seasoning mix. Definitely going to be a family favorite!!
we went back for second and thirds. delicious. I added onion and rosemary. makes enough for 2 pot pies. this is the dish you should try before any other.
My family loves this pot pie. I double the recipe and bake it in a large clay baking dish . The only changes I make to this recipe are that I use tomatoes with green chilies and add fresh sliced mushrooms and fresh broccoli .
Hubby and I liked it a lot. Next time I will use 2 cream of chicken and omit the cream of mushroom. And I will add onion
We really enjoyed this. Made a few minor changes based off what we had by using golden mushroom soup and cream of celery. Also used canned mushrooms vs fresh. Used red pepper even tho it says optional. Didn’t thaw the frozen veggie blend (peas and corn). Used low fat soups and cream cheese. And lastly used two cups of rotisserie chicken we had a few nights prior. Absolutely love this recipe and will make again!!
I’ve made this recipe several times. I altered it slightly, leaving out the tomato and red pepper. It is awesome!!! This time around I am making one for dinner tonight and I will be freezing the other. Hopefully in a few weeks I will have a homemade frozen dinner.
This dish was delicious!
Have to give this recipe 5 stars. Finally, my kids ate vegetables and wanted seconds!!! Used 1 fat free and 1 regular can of soup, all I had on hand. Also, did not have portabella mushrooms so used button mushrooms which was fine. It was truly excellent. Love the left over filling which has endless possibilities for the upcoming week’s menu.
I needed to make some comfort food for some friends and this did the trick. Followed the recipe with the reduced fat soups and could not tell the difference. It was amazing. Served with a green salad and some warm Italian bread. It was great! This has become one of our favorites!
This was a great recipe. I have to admit that I did use full fat soups, but the end result was amazing.
Made this for dinner and it was outstanding. Nice to have left over filling for toast, biscuits or the next pie.
The family and I agreed that this recipe was good, but not fantastic. It was certainly easy to prepare and smelled wonderful while cooking. The crust wouldn’t brown with the aluminum foil over it, so I removed it and put it back in the oven for about 10 minutes to get it brown and flaky. I followed the recipe exactly and it made quite a bit of extra filling. I think I will serve it over biscuits for dinner tomorrow.