Cajun Chicken and Sausage Pot Pie
Cajun Chicken and Sausage Pot Pie
Ingredients
For the Filling Base
- 12 ounces Andouille sausage, diced
- 1/2 cup celery, diced
- 1 cup white onion, diced
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 2 cups potatoes, diced
- 1 tablespoon unsalted butter
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
For the Roux and Liquids
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup heavy cream
For the Seasoning and Meats
- 1 teaspoon kosher salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 cups shredded rotisserie chicken
For the Crust
- 1 pre-made pie crust, for a 9-inch pie
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 400°F. In a large cast-iron skillet (or oven-safe pan), brown the diced Andouille sausage over medium-high heat until crispy. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 7 min•🌡️ 400
- 2
Add the diced celery, white onion, red bell pepper, green bell pepper, and potatoes to the skillet with the residual sausage fat. Sauté over medium heat for 8-10 minutes, or until the vegetables begin to soften. Stir in the unsalted butter until melted.
⏱️ 10 min
- 3
Sprinkle the dried rosemary and dried thyme over the sautéed vegetables and stir to combine. Then, sprinkle the all-purpose flour over the vegetables, stirring constantly for 1-2 minutes to create a roux.
⏱️ 3 min
- 4
Gradually pour in the chicken broth, stirring continuously to prevent lumps, until the mixture thickens into a gravy-like consistency. This should take about 3-5 minutes.
⏱️ 5 min
- 5
Stir in the frozen peas and frozen carrots. Pour in the heavy cream and mix well.
⏱️ 2 min
- 6
Season the gravy mixture with kosher salt, black pepper, garlic powder, cayenne pepper, smoked paprika, and dried oregano. Stir thoroughly to ensure all seasonings are evenly distributed. Taste and adjust seasoning as needed.
⏱️ 2 min
- 7
Stir in the shredded rotisserie chicken and the reserved browned Andouille sausage into the gravy mixture until fully combined.
⏱️ 2 min
- 8
Carefully place the pre-made pie crust over the filling in the cast-iron skillet. Crimp the edges of the crust to seal it to the skillet. Cut a small cross-shaped slit in the center of the crust to allow steam to escape during baking. In a small bowl, whisk together the large egg and water to create an egg wash, then brush it evenly over the top of the pie crust.
⏱️ 5 min
- 9
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky and the filling is bubbling. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 30 min•🌡️ 400
- 10
Remove the pot pie from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped chives.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Chicken and Sausage Pot Pie
Ingredients
For the Filling Base
- 12 ounces Andouille sausage, diced
- 1/2 cup celery, diced
- 1 cup white onion, diced
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 2 cups potatoes, diced
- 1 tablespoon unsalted butter
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
For the Roux and Liquids
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup heavy cream
For the Seasoning and Meats
- 1 teaspoon kosher salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 cups shredded rotisserie chicken
For the Crust
- 1 pre-made pie crust, for a 9-inch pie
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 400°F. In a large cast-iron skillet (or oven-safe pan), brown the diced Andouille sausage over medium-high heat until crispy. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 7 min•🌡️ 400 - 2
Add the diced celery, white onion, red bell pepper, green bell pepper, and potatoes to the skillet with the residual sausage fat. Sauté over medium heat for 8-10 minutes, or until the vegetables begin to soften. Stir in the unsalted butter until melted.
⏱️ 10 min - 3
Sprinkle the dried rosemary and dried thyme over the sautéed vegetables and stir to combine. Then, sprinkle the all-purpose flour over the vegetables, stirring constantly for 1-2 minutes to create a roux.
⏱️ 3 min - 4
Gradually pour in the chicken broth, stirring continuously to prevent lumps, until the mixture thickens into a gravy-like consistency. This should take about 3-5 minutes.
⏱️ 5 min - 5
Stir in the frozen peas and frozen carrots. Pour in the heavy cream and mix well.
⏱️ 2 min - 6
Season the gravy mixture with kosher salt, black pepper, garlic powder, cayenne pepper, smoked paprika, and dried oregano. Stir thoroughly to ensure all seasonings are evenly distributed. Taste and adjust seasoning as needed.
⏱️ 2 min - 7
Stir in the shredded rotisserie chicken and the reserved browned Andouille sausage into the gravy mixture until fully combined.
⏱️ 2 min - 8
Carefully place the pre-made pie crust over the filling in the cast-iron skillet. Crimp the edges of the crust to seal it to the skillet. Cut a small cross-shaped slit in the center of the crust to allow steam to escape during baking. In a small bowl, whisk together the large egg and water to create an egg wash, then brush it evenly over the top of the pie crust.
⏱️ 5 min - 9
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky and the filling is bubbling. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 30 min•🌡️ 400 - 10
Remove the pot pie from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped chives.
⏱️ 10 min