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Creole Pot Pie Main

Creole Chicken Pot Pie

This Chicken and Sausage Creole Pot Pie blends the savory and spicy flavors of Creole cuisine with the comforting heartiness of a pot pie. Filled with tender chicken, flavorful sausage, and a variety of vegetables, all encased in a traditional pie crust, this dish is perfect for a satisfying family dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Cajun, Creole
Calories: 450
Ingredients Equipment Method Video Notes

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

Equipment

  • large skillet or dutch oven
  • 6 ramekin 8oz
  • Rolling Pin
  • pastry brush

Method
 

Preheat Oven
  1. Preheat your oven to 400°F (200°C).
Cook Chicken and Sausage
  1. In a large skillet or Dutch oven, heat the grapeseed oil over medium-high heat.
  2. 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
  1. In the same skillet, add the diced onion, bell peppers, and celery. Cook until the vegetables are softened, about 5-7 minutes.
  2. Add the minced garlic and cook for another minute.
Make Sauce
  1. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
  2. Slowly whisk in the chicken broth, ensuring no lumps form.
  3. Add the heavy cream, garlic pepper, creole seasoning, paprika, and cayenne pepper. Stir well and bring to a simmer until thickened, about 5 minutes.
  4. Return the chicken and sausage to the skillet. Stir to combine.
  5. Season with salt and pepper to taste. Remove from heat to let cool slightly.
Assemble Pies
  1. Divide the filling evenly among the 6 ramekins.
  2. Roll out the pie crust and cut into rounds slightly larger than the ramekins.
  3. 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.
  4. Brush the tops with beaten egg for a golden crust.
Bake
  1. 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
  1. 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
  1. Follow steps for individual ramekin pot pies up until "Assemble Pies"
  2. Roll out one sheet of pie crust and fit it into the bottom of the baking dish.
  3. Pour the filling into the prepared crust.
  4. 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.
  5. Brush the top with beaten egg for a golden crust.
  6. Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and crispy.
  7. Allow the pot pie to cool for a few minutes before serving. Enjoy your Chicken and Sausage Creole Pot Pie warm.

Video

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.