Cajun Chicken Pot Pie

  • Yield: 6-8 servings


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