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
- 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 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 cup chicken stock
- ½ cup heavy whipping cream
- 1 Tbsp fresh thyme
- ½ tsp cayenne powder
- 2 tsp creole seasoning
- ¼ tsp 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 ¼ 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 Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 369Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 125mgSodium: 674mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 23g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.