Cajun Chicken Pot Pie

  • Yield 6-8 servings


4 tablespoons canola oil
4 -- boneless, skinless chicken breasts, cubed
2 pounds Andouille (Cajun style) chicken sausage, cubed
1 medium yellow onion, chopped
1 -- green bell pepper, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 cups low sodium vegetable broth
2 -- 14.5 ounce cans stewed tomatoes, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
2 teaspoons fresh thyme
2 teaspoons fresh oregano
2 -- bay leaves
1 cup heavy cream
1 sheet frozen puff pastry, cut into strips
1 -- egg beaten with 2 teaspoon water
1/2 cup scallions, chopped
1 clove garlic, crushed
1 teaspoon smoked paprika
1 dash Tobasco sauce
1 tablespoon extra virgin olive oil
1 cup high quality mayonnaise
1 -- 14.5 ounce can red beans, drained and rinsed
whole scallions (for garnish)


In a large pot, heat canola oil over medium-high heat. Place chicken breasts and chicken sausage in the pot and saute until browned on all sides. Remove from pot and set aside. To the same pot, add onion, bell pepper, and celery and saute approximately 3 minutes until browned. Add garlic and saute 1 additional minute. Stir in chicken-sausage mixture, broth, tomatoes, salt, black pepper, cayenne pepper, chili powder, thyme, oregano, and bay leaves then bring to a boil. Reduce heat to low and simmer 30-45 minutes, stirring occasionally. During the last 5 minutes of simmering, stir in cream. Pour mixture into a greased baking dish and top with strips of puff pastry. Brush top with egg wash and bake at 400 F. until pastry is golden brown and mixture is bubbly, about 15-20 minutes.

To make aioli, place scallions, garlic, paprika, Tobasco, and olive oil in a food processor and process until scallions are ground. In a mixing bowl, combine scallion mixture, mayonnaise, and beans. Set aside until ready to serve.

To plate the dish, place one serving of pie onto a dinner plate. Top with a large spoonful of aioli and garnish with whole scallions.

Serves 6-8



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