Creole Chicken Pot Pie
This Creole Chicken Pot Pie is just what you need! Combining the rich, spicy flavors of Creole cuisine with the hearty satisfaction of a classic pot pie, this recipe is sure to become a family favorite. With tender chicken, savory sausage, and a variety of vegetables, all encased in a flaky, golden pie crust, this dish delivers on taste and presentation. Perfect for individual servings in ramekins or as a single, larger pie, this recipe is versatile and easy to prepare.
In the mood for something creole? You’re in the right place! Check out my Creole Boudin Balls and Easy Jambalaya Recipe
Moreover, this Chicken and sausage pot pie recipe is a delightful blend of comfort and spice, making it a standout dish for any dinner table. Enjoy the authentic flavors and versatile serving options that make this recipe a keeper!
Why You’ll Love This Cajun Chicken Pot Pie Recipe:
Furthermore, this chicken pot pie recipe is a crowd-pleaser for several reasons:
- Authentic Creole Flavors: The use of Creole seasoning, Andouille sausage, and a blend of fresh vegetables brings an authentic taste of Louisiana right to your kitchen.
- Comfort Food at Its Best: This pot pie combines the comforting qualities of a traditional pot pie with the bold, spicy flavors of Creole cuisine.
- Versatile Presentation: Whether you prefer serving individual portions in ramekins or a single large pie, this recipe is adaptable to your needs.
- Perfect for Any Occasion: This dish is ideal for family dinners, gatherings with friends, or any occasion where you want to impress with a hearty, flavorful meal.
Ingredients You’ll Need:
- Chicken Thighs: Tender and juicy, they provide the perfect base protein for this pot pie.
- Andouille Sausage: Adds a smoky, spicy depth that is quintessentially Creole.
- Onion, Bell Peppers, Celery: Known as the “Holy Trinity” in Creole cooking, these vegetables form the flavorful foundation of the dish.
- Garlic: Enhances the overall savory profile with its aromatic richness.
- Chicken Broth & Heavy Cream: Create a creamy, luscious filling that ties all the ingredients together.
- Flour: Helps thicken the sauce to the perfect consistency.
- Bayou City Garlic Pepper, Creole Seasoning, Paprika, Cayenne Pepper: Infuse the dish with authentic Creole spice and warmth.
- Pie Crust: The golden, flaky crust encases the flavorful filling, adding a satisfying crunch.
How to Make Cajun Chicken Pot Pie
In Individual Ramekins:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Filling: Cook the diced chicken and sausage until browned. Sauté the vegetables, then add the flour, broth, cream, and seasonings.
- Assemble: Divide the filling among 6 ramekins. Cover each with a round of pie crust, cut slits for steam, and brush with egg wash.
- Bake: Place ramekins on a baking sheet and bake for 25-30 minutes until the crusts are golden.
In a Regular Baking Dish
- Preheat the Oven: Preheat to 400°F (200°C).
- Prepare the Filling: Follow the same steps as above for the filling.
- Assemble: Transfer the filling to a 9-inch pie dish. Cover with pie crust, trim and crimp edges, cut slits for steam, and brush with egg wash.
- Bake: Bake for 30-35 minutes until the crust is golden brown.
Tips for the best Cajun Chicken Pot Pie
Additionally, by following these tips you’ll be able to make the best chicken pot pie that is authentically creole with and a burst of flavor in every bite!
- Spice Level: Adjust the cayenne pepper to control the heat level to your preference.
- Make Ahead: Prepare the filling and crust ahead of time for a quicker assembly.
- Freezing: These pot pies can be frozen before baking. Simply add 10-15 minutes to the baking time when cooking from frozen.
- Vegetarian Option: Substitute the chicken and sausage with mushrooms and extra vegetables for a vegetarian version.
FAQ
Q: Can I use store-bought pie crust?
A: Absolutely! Store-bought pie crust works great if you’re short on time.
Q: How Do I Store Leftovers?
A: Store any leftover pot pie in the refrigerator for up to 3 days. Reheat in the oven for best results.
Q: Can I make this gluten-free?
A: Yes, use a gluten-free pie crust and substitute the flour with a gluten-free thickener like cornstarch.
Q: What can I serve with Creole Chicken Pot Pie?
A: A simple green salad or crusty bread pairs well with this dish to balance out the rich flavors.
More Creole recipes:
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Creole Chicken Pot Pie
Equipment
- large skillet or dutch oven
- 6 ramekin 8oz
- Rolling Pin
- pastry brush
Ingredients
- 1 lb boneless, skinless chicken thighs diced
- 1/2 lb andouille sausage sliced
- 1 tbsp grapeseed oil
- 2 tbsp butter
- 1 onion diced
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 3 celery stalks diced
- 3 cloves garlic minced
- 3 tbsp all purpose flour
- 1 cup chicken broth
- 1 cup cream
- 1 tbsp bayou city garlic pepper
- 1 tsp creole seasoning
- 1 tsp paprika
- 1/4 tsp cayenne
- salt and pepper to taste
Crust
- 2 pie crust sheets (store bought or homemade) recipe in notes
- 1 beaten egg for egg wash
Instructions
Preheat Oven
- Preheat your oven to 400°F (200°C).
Cook Chicken and Sausage
- In a large skillet or Dutch oven, heat the grapeseed oil over medium-high heat.
- Add sliced sausage and cook until slightly crispy and browned. Remove and set aside. Now add in chicken thighs and cook until browned. (you can cook the thighs whole and dice later or dice before cooking) remove and set aside.
Cook Vegetables
- In the same skillet, add the diced onion, bell peppers, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute.
Make Sauce
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly whisk in the chicken broth, ensuring no lumps form.
- Add the heavy cream, garlic pepper, creole seasoning, paprika, and cayenne pepper. Stir well and bring to a simmer until thickened, about 5 minutes.
- Return the chicken and sausage to the skillet. Stir to combine.
- Season with salt and pepper to taste. Remove from heat to let cool slightly.
Assemble Pies
- Divide the filling evenly among the 6 ramekins.
- Roll out the pie crust and cut into rounds slightly larger than the ramekins.
- Cover each ramekin with a pie crust round, pressing the edges to seal. Cut a few slits in the top of each to allow steam to escape.
- Brush the tops with beaten egg for a golden crust.
Bake
- Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the crusts are golden brown and crispy.
Serve
- Allow the pot pies to cool for a few minutes before serving. Enjoy your individual Creole Chicken and Sausage Pot Pies warm.
Baking Dish Instructions
- Follow steps for individual ramekin pot pies up until "Assemble Pies"
- Roll out one sheet of pie crust and fit it into the bottom of the baking dish.
- Pour the filling into the prepared crust.
- Roll out the second sheet of pie crust and place it over the top of the filling. Trim any excess and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
- Brush the top with beaten egg for a golden crust.
- Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and crispy.
- Allow the pot pie to cool for a few minutes before serving. Enjoy your Chicken and Sausage Creole Pot Pie warm.
Notes
- Homemade Pie Crust Recipe
- For a lighter version, substitute the heavy cream with half-and-half or milk.
- Adjust the level of spices to suit your heat preference.
- You can use store-bought pie crusts to save time.
- These pot pies can be assembled ahead of time and refrigerated before baking. If baking from cold, add an extra 10 minutes to the cooking time.
- Serve with a side salad or crusty bread for a complete meal.
