Jambalaya Chicken and Sausage Pot Pie

Chicken and Sausage Jambalaya Pot Pie. Give this easy, Cajun dinner recipe a try tonight! Chicken and sausage in a savory sauce with a flaky puff pastry topping brings Cajun flavors to your dinner table.

Puff pastry pot pie with a jambalaya filling.

Cajun Dinners

My husband loves cajun food. However, he’s not really a good dinner maker (he excels at 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 Cajun Chicken Pasta, Cajun Sausage, and Jambalaya. Poor guy could live off cajun food, and I never think to make it myself.

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!

But today’s recipe is all about the spicy cajun flavor! This is a meal that combines the familiar with the unexpected.

Spoonful of jambalaya pot pie in a pie plate.
Easy Chicken and Sausage Jambalaya Pot Pie recipe with Puff Pastry!

Ingredient Notes

  • Pie crust – You need frozen puff pastry to make the flaky outer layers of this pot pie. Let the pastry thaw completely before using it in the recipe.
  • Chicken breast- I used chicken breast, but chicken thigh meat would be good too. Just be sure it’s boneless and skinless.
  • 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.
  • Creole seasoning – This is a flavorful mixture of herbs, garlic powder and spices that adds authentic Cajun taste to any dish you add it to. It’s well worth picking up a jar or two of this spice blend to add to all kinds of stews, pastas and meats.

Step by Step Instructions

You’ll need either a 2 inch deep pie dish or a cast iron skillet to make this recipe.

STEP 1. Brown the chicken and sausage

Cook chicken, sausage and garlic on on medium-high heat in the cast iron pan with olive oil. The chicken should be browned on all sides but doesn’t need to be fully cooked.

Remove the meat and then lace the large pan back on low heat to melt the butter.

STEP 2. Make the sauce

Whisk the flour with the melted butter in the pan. Turn the heat up to medium and slowly add the chicken stock, whisking the entire time you add it.

Keep whisking while you add the heavy cream, letting it come to a simmer. Add the thyme, cayenne, creole, and onion powder seasonings and whisk for about 4-5 more minutes and medium to low heat.

Stir in the diced green peppers and tomato and then add the meat mixture.

STEP 3. Pastry

Transfer the mixture to a pie dish, if using, or leave it in the cast iron skillet if you want to bake it right in the pan. Cover the mixture with the thawed puff pastry, pressing the pastry down over the sides of the pan to keep it in place.

Using a pastry brush, glaze the puff pastry with the beaten egg.

STEP 4. Bake

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!

Tips and Tricks

  • 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.

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.

Yield: serves 6

Jambalaya Pot Pie

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Chicken and Sausage Jambalaya Pot Pie. Give this easy, cajun dinner recipe a try tonight!

Ingredients

  • 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

Instructions

  1. Preheat oven to 400° F. You will need a 10 x 2-inch deep pie dish or cast iron skillet.
  2. In a large pan, heat olive oil and add the cubed chicken, sausage, onion, and garlic.
  3. 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.
  4. Place the large pan back on low heat to melt the butter.
  5. Add the flour and whisk with the melted butter for about 3-4 minutes.
  6. Turn the heat up to medium and slowly add the chicken stock, whisking the entire time you add it.
  7. Slowly add in the heavy cream and bring to a simmer, still whisking.
  8. 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.
  9. Stir in the diced green peppers and tomato and then add the meat mixture that was set aside at the beginning.
  10. Transfer everything to your pie dish (or cast iron skillet) and spread it out evenly.
  11. Unfold your thawed puff pastry and lay it over the top of the filling. Carefully tuck the edges in around the dish.
  12. Using a pastry brush, glaze the puff pastry with the beaten egg.
  13. 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!

Did you make this recipe?

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Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on May 30, 2017

Comments & Reviews

  1. 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). 😉

  2. 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!!

  3. 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.

  4. 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)! 

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