Jambalaya Chicken and Sausage Pot Pie
Chicken and Sausage Jambalaya Pot Pie. Give this easy, cajun dinner recipe a try tonight!
My husband and I celebrated our 22nd anniversary this past weekend. TWENTY TWO years.
For 22 years I’ve been the cook. The recipe developer. The one who chooses 90% of our dinners. So obviously, I tend to make what I like (Italian Beef Ring). What I’m comfortable with (Baked Margherita Chicken). And what I grew up on (Sausage Stuffed Shells)!
And in those twenty two years I have never made him Jambalaya. Poor guy could live off cajun food, and I never think to make it myself.
Until now. I saw this recipe for Jambalaya Pot Pie from Foodness Gracious and KNEW that had to change. Gerry made the most perfect recipe, and I promised my husband I’ll be making it again and again! From the flaky crust to the spicy, cajun filling, this pot pie is a tasty keeper!
For a traditional pot pie recipe, check out this delicious Chicken Pot Pie. You won’t be disappointed in the hearty chicken and vegetable filling topped with a flaky, buttery pie crust!
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- 3/4 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 andouille sausage about 6-8 inches long, sliced
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 cup chicken stock
- 1/2 cup heavy whipping cream
- 1 Tbsp fresh thyme
- 1/2 tsp cayenne powder
- 2 tsp creole seasoning
- 1/4 tsp onion powder
- 1/2 cup diced green pepper
- 1 cup diced tomatoes
- 1 sheet frozen puff pastry thawed
- 1 egg, beaten
- Preheat oven to 400° F. You will need a 10 x 2-inch deep pie dish or cast iron skillet.
- In a large pan, heat olive oil and add the cubed chicken, sausage, onion, and garlic.
- Cook on medium-high heat until the chicken is browned on all sides (does not need to be fully cooked). Remove chicken and place in a large bowl. Set aside.
- Place the large pan back on low heat to melt the butter.
- Add the flour and whisk with the melted butter for about 3-4 minutes.
- Turn the heat up to medium and slowly add the chicken stock, whisking the entire time you add it.
- Slowly add in the heavy cream and bring to a simmer, still whisking.
- Add the thyme, cayenne, creole, and onion powder seasonings and whisk for about 4-5 more minutes turning down the heat if it starts to bubble too much.
- Stir in the diced green peppers and tomato and then add the meat mixture that was set aside at the beginning.
- Transfer everything to your pie dish (or cast iron skillet) and spread it out evenly.
- Unfold your thawed puff pastry and lay it over the top of the filling. Carefully tuck the edges in around the dish.
- Using a pastry brush, glaze the puff pastry with the beaten egg.
- Place the pot pie into the oven and bake for about 40 minutes until the pastry turns a golden brown and the filling starts to bubble around the edges of the pie dish. Sprinkle with a little fresh thyme. Serve immediately!
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