Trust me when I say this is not your average chicken pot pie or turkey pot pie. My creole pot pie is next level different. I added some creole spiced chicken and andouille sausage to the mix along with chunky veggies spicing this the filling up. It’s a hit y’all.
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How to Make Creole Pot Pie
- Cook the flour in butter creating a brown roux. This takes some time so be prepared to cook the flour and butter for up to nine minutes.
- Add the chopped onion, celery, and green pepper to the pot and cook until tender. Then add the garlic and cook for 30-60 seconds.
- Whisk in the chicken stock. Add the potatoes, carrots, shredded chicken, and andouille sausage. Cook over low heat until the stew has thickened and the vegetables are tender.
- Add the Worcestershire, hot sauce, all seasonings, and parsley. Stir together and season with salt and pepper to taste.
- Transfer the chicken and sausage mixture into oven-safe ramekins.
- Roll out the puff pastry on a floured surface and cut the puff pastry into rounds larger than the size of the ramekins.
- Brush the sides of the ramekins with egg wash and place puff pastry rounds on top of each ramekin.
- Brush the tops of each puff pastry round with egg wash and add two small slits to the top of each pot pie
- Bake until the puff pastry has puffed, is golden brown, and the inside filling is bubbly.
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- Remove the pot pies from the oven to cool for 5-10 minutes. Then serve them up and enjoy.
Creole Pot Pie Recipe
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Ingredients
- ½ stick butter
- 4 tablespoons all-purpose flour
- 1 cup chopped onion, celery and green pepper
- 1 teaspoon minced garlic
- 2 cups chicken stock
- 2 small red skinned potatoes diced
- 1 cup diced carrots
- 1 cup shredded chicken
- Half-package of Johnsonville Andouille Split Rope Sausage diced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons cajun seasoning
- ¼ teaspoon creole seasoning
- 1 teaspoon parsley
- Salt and pepper to taste
- 1 roll puff pastry thawed in the refrigerator the night before
- 1 large egg beaten with 1 tablespoon of water
Instructions
- Preheat oven to 375 degrees.
- In a medium sized pot, melt butter over medium low heat until a mildly browned.
- Whisk in flour and continue to cook over heat creating a brown roux (about 7-9 minutes total).
- Next add in chopped onion, celery and green pepper and cook until tender.
- Add in minced garlic and only cook for 30-60 seconds (do not burn).
- Whisk in chicken stock then add in potatoes, carrots, shredded chicken and Johnsonville Andouille Sausage and simmer on low until stew has thickened and ingredients have become tender.
- Lastly add in Worcestershire, hot sauce, all seasonings and parsley and lightly stir together. Salt and pepper to taste.
- Ladle stew into oven safe ramekins.
- Next roll out puff pastry on floured surface.
- Cut out puff pastry rounds larger than the size of the ramekins.
- Brush the sides of the ramekins with egg wash and place puff pastry rounds on top of each ramekin.
- Brush the tops of each puff pastry round with egg wash and add two small slits to each pastry.
- Bake for 30-35 or until puff pastry has puffed and is golden brown and inside filling is bubbly.
- Remove pot pies from oven to cool for 5-10 minutes and enjoy warm.
Notes
How to Store
Leftovers: If you happen to have leftovers, they hold up great to serve again. Store the ramekins with the pot pie in a container or wrap them well. If made with freshly cooked chicken and opened sausage they will last up to five days. You can also freeze them for up to three months. Thaw them out overnight in the fridge before reheating. Reheat: Return the ramekins to a baking tray and heat at 350° F for 20-25 minutes until heated through and bubbly. If the crust begins browning too much, lightly place some foil on top!Nutrition
Recipe Tips
- Adjust the Spice: I love heat but if you wanna chill it out, you can go milder on the spices if you want.
- Don’t skip the egg wash! It’s what gives the pot pie its signature golden brown color and shine.
- Don’t forget the slits: This allows the steam to escape.
- Let them Rest: This allows them to cool down a bit so they can be eaten without scalding anyone and the filling sets up.
Recipe Help
The andouille sausage is an authentic variety of sausage used in Creole and Cajun cooking but if you can’t find it or are worried it may be too spicy, you can also use a regular smoked sausage.
Yep you can. I prefer to use a round casserole dish with straight sides that looks a lot like a larger ramekin. You can use the bowl as a guide for cutting the dough and then proceed with filling it and adding the puff pastry. It may need a little more time to cook up since it is a bit dense.
Yep! The filling can be made up to two days in advance. Reheat it slightly to loosen up the roux and then fill up the ramekins and proceed with the steps to add the puff pastry. Another option is to fully prepare the pot pies up to the step of adding the puff pastry. When you’re ready to cook them, remove them from the fridge and let them sit for 30 minutes. Brush with egg wash and then cook as directed. They may take a bit longer to cook since they are cold.
More Comfort Food Recipes
- Steak and Ale Pot Pie
- Seafood Gumbo
- Shrimp Etouffee
- Jambalaya Pasta
- Dutch Oven Pot Roast
- Southern Chicken and Dumplings
- Chicken Fried Steak Recipe
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This post was originally published in March 2014. It has been republished with new images and content.
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I don’t generally like pot pie, but this recipe I love. It’s simple, tasty and comforting.
So glad you liked it!
I love chicken pot pie and really want to try something different! This looks amazing!!
You’ll have to let me know what you think when you make it!
Made this shit for me and da niggaz after blazin prolly like 5 or 6 blizzys and let me tell you when I say this shit is bussin this shit is mfin B U S S I N!!! My nigga Tyqueef punched my otha nigga E Money Baggz in the face fo his plate.
Bangin
love the additional flavor from the sausage in this pot pie, and that it’s not in place of the chicken either, a great New Orleans style tweak to a classic, thank you!
I seasoned mine with some of that zaza and it added a nice herby flavor on the finish
Plus we was all blazini when we was done
Question – is it 1 cup each of the onions, celery and green pepper or should the total of all 3 be one cup (e.g. 1/3 cups each)?
Please verify if it’s 1 cup each of bell pepper, onion and celery or 1 cup
Combined .. thank you.
Hi Kathy, sorry for the delay in response it is 1 cup total so 1/3 cup of bell pepper, onion and celery each. I hope you enjoy!