Chicken and Sausage Jambalaya Pot Pie pairs a meaty, Cajun-spiced filling with a savory sauce and irresistibly flaky puff pastry topping. Give this easy Cajun dinner recipe a try tonight!
Why You’ll Love This Jambalaya Chicken and Sausage Pot Pie
My husband loves Cajun food. However, he’s not really a good dinner maker (unless you count pancakes and waffles)!
As the dinner cook, 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)
My husband, however, would prefer dishes like Cajun Chicken Pasta and this Jambalaya Chicken and Sausage Pot Pie. And you know what? I love it too!
It’s good to get out of your comfort zone sometimes, right?
Here’s why this recipe is a winner:
- This is a meal that combines the familiar with the unexpected. A pot pie is classic comfort food, but big, bold Cajun flavors really spice things up!
- If you’re looking for a dinner that’s perfect for meal prep, this is it. You can make the filling in advance, or just assemble the whole thing and refrigerate it until you’re ready to cook.
- Using store-bought puff pastry is much easier than making your own pie crust from scratch, plus the results are delicious—who can resist buttery, flaky puff pastry?!
Important Ingredient Notes
- Boneless skinless chicken breasts – I used chicken breast, but chicken thigh meat would be good too. Just be sure it’s boneless and skinless.
- Andouille sausage – Andouille sausage is my family’s pick when we’re making Jambalaya pot pie. The smoky flavor brings a dimension to the pot pie that you can’t quite replicate with other sausages. That said, Italian sausage or Kielbasa would be good substitutes if you can’t get Andouille.
- Vegetables – Onion and green pepper are common additions to Cajun stews, and I like adding tomato too.
- Heavy whipping cream – This adds some creamy richness to the filling, and the dairy also helps cut the heat a little bit.
- Seasonings – Fresh thyme, cayenne, Creole seasoning, and onion powder are all staples in Cajun dinner recipes.
- Frozen puff pastry – Be sure to use puff pastry, not phyllo dough, which is different.
How to Make Jambalaya Chicken and Sausage Pot Pie
Prepare: Preheat your oven to 400°F and get out a 10 x 2-inch deep pie dish or cast iron skillet.
Make the Filling:
- In a large pan, heat the olive oil and add the cubed chicken, sausage, onion, and garlic.
- Cook on medium-high heat until the chicken is browned on all sides.
- Transfer the browned chicken to a large bowl.
- Set the pan over low heat and melt the butter.
- Add the flour and whisk for about 3-4 minutes.
- Turn the heat up to medium and slowly pour in the chicken stock, whisking the entire time.
- Slowly whisk in the heavy cream and bring to a simmer.
- Add the thyme, cayenne, Creole seasoning, and onion powder 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, then add the meat back to the pan.
Assemble:
- Transfer the filling to your pie dish (or leave it in the cast iron skillet if that’s what you used to cook it).
- Unfold the thawed puff pastry and lay it over the top of the filling. Carefully tuck in the edges around the dish.
- Brush the puff pastry with the egg wash.
Bake: Place the pot pie into the oven and bake for about 40 minutes, or until the pastry is golden brown and the filling starts to bubble around the edges of the pie dish.
Finish: Sprinkle with fresh thyme and serve immediately.
Tips and Tricks
- Be sure to thaw the puff pastry on the countertop before getting started with the recipe.
- Have all your vegetables sliced and ready to go before you start cooking the meat. The recipe moves quickly and you won’t have time to stop and cut or measure ingredients!
- If the heavy cream is bubbling too much while whisking the sauce, turn down the heat. It should be at a light simmer; a rolling boil could cause the cream to scald and affect the taste.
- Jambalaya pot pie is best served immediately to enjoy the browned flaky crust and bubbling filling!
- If you want more heat, add up to an additional 1/4 teaspoon of cayenne pepper to the filling before baking the pot pie. Conversely, if your family is sensitive to spice, feel free to omit or reduce the cayenne.
Recipe FAQs
What is Creole seasoning?
Creole seasoning is a flavorful mixture of herbs, garlic powder and spices that adds authentic Cajun taste to any dish. It’s well worth picking up a jar or two of this spice blend to add to all kinds of stews, pastas and meats.
Is andouille sausage spicy?
Yes, andouille sausage is spicy, but it also has a fantastic smoky flavor. You may be able to find mild andouille sausage at some grocery stores, but if it’s not marked as mild, assume it’s hot!
Can I use half-and-half or whole milk instead of heavy cream?
I recommend sticking with the heavy cream, as it’s less likely to curdle than lighter dairy products and it gives the filling a nice creaminess.
More Easy Dinner Recipes
- For more Cajun-inspired flavors, try my Cajun Sausage and Jambalaya recipes next!
- 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!
- My mom’s Meatloaf Recipe is superior and you can’t convince me otherwise. It’s an easy weeknight meal.
- These Instant Pot Potatoes make your side dish game level up a notch!
- I’ve got the key to oven Baked Pork Chops with this delicious recipe. Perfect for company too.
- Sunday supper called and is requesting my Million Dollar Spaghetti. It’s hearty and delicious!
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Jambalaya Pot Pie
Chicken and Sausage Jambalaya Pot Pie. Give this easy, cajun dinner recipe a try tonight!
Ingredients
- ¾ lb boneless skinless chicken breasts, cut into 1-inch pieces
- 2 Tablespoons olive oil
- 1 andouille sausage about 6-8 inches long sliced
- ½ small onion diced
- 2 cloves garlic minced
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1 cup chicken stock
- ½ cup heavy whipping cream
- 1 Tablespoon fresh thyme
- ½ teaspoon cayenne powder
- 2 teaspoons creole seasoning
- ¼ teaspoon onion powder
- ½ cup diced green pepper
- 1 cup diced tomatoes
- 1 sheet frozen puff pastry thawed
- 1 egg beaten
Instructions
- 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!
Notes
- Have all your vegetables sliced and ready to go before you start cooking the meat, to make this meal quicker and easier!
- If the heavy cream is bubbling too much while whisking the sauce, turn down the heat. It should be at a light simmer; a rolling boil could cause the cream to scald and affect the taste.
- Jambalaya pot pie is best served immediately to enjoy the browned flaky crust and bubbling filling!
- If you want more heat, add up to an additional 1/4 teaspoon of cayenne pepper to the filling before baking the pot pie. Conversely, if your family is sensitive to spice, feel free to omit or reduce the cayenne.
Nutrition
Calories: 369kcal, Carbohydrates: 11g, Protein: 23g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 674mg, Fiber: 1g, Sugar: 3g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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With the classic comfort food vibe of chicken pot pie and the mind blowing flavor of Jambalaya, this is one dinner guaranteed to satisfy everyone! I hope you like this easy Jambalaya Pot Pie as much as my family does.
This is such a clever combination! Looks delicious!
For someone who lives in Louisiana…. this recipe is absolutely blasphemous! LOL. That looks like more of a gumbo pot pie rather than a jambalaya (gumbo is added OVER rice, jambalaya HAS rice). 😉
What a deliciously awesome idea and such a sweet dish to make for your anniversary! My husband and I are about to celebrate 5 years… Huge congrats on 22!!
Awww, congrats on 5 years!!!
i dont think that i can make it like this anyway in my lifetime 🙁 it is saddening but i will do try all my best. thank you for teaching.
This is absolutely brilliant fusion!! I love jambalaya but I actually am not nuts about rice, so this really seems like a great solution for me (and my family)!
Enjoy 🙂