Cajun Chicken Pot Pie
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
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Total Time
1 hr 35 mins
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Servings
4 people
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Calories
1052 kcal
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Course
Main Course
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Cuisine
Cajun
Cajun Chicken Pot Pie
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This seriously scrumptious Cajun Chicken Pot Pie Recipe is a slightly spicy and totally delicious twist on traditional chicken pot pie!
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Ingredients
- 17.3 oz package Puff Pastry 2 sheets - thawed
- ¼ cup butter
- 1 cup carrots peeled & chopped
- 1 cup onions chopped
- 1 cup celery chopped
- 1 cup red bell pepper chopped
- 3 cloves garlic minced
- 1/3 cup flour
- 2 cups chicken broth
- 1 tbsp Old Bay seasoning
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 lb boneless, skinless chicken breasts cooked & shredded
- 1 tbsp Louisiana hot sauce
- 1 cup frozen peas
- ¼ cup fresh parsley chopped (divided)
- 1 egg whisked
- 1 tbsp water
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Instructions
- Preheat the oven to 400°F.
- Unfold 1 puff pastry sheet on a lightly floured surface.
- Roll the pastry sheet into a 12-inch square.
- Press the pastry into an 8 inch x 8 inch square casserole dish.
- Trim the excess pastry.
- Prick the pastry thoroughly with a fork.
- Place aluminum foil onto the surface of the pastry.
- Place in the oven and bake for 25 minutes.
- Remove from the oven and remove the aluminum foil.
- While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat. Add the carrots, onions, celery and bell pepper, cook for 5-6 minutes.
- Add the garlic and cook for an additional minute.
- Add the flour and cook while stirring for 1-2 minutes or until the flour is golden brown.
- Slowly stir in the broth and heat to a boil.
- Cook and stir until the mixture boils and thickens.
- Add the old bay seasoning, oregano, thyme, cayenne pepper, red pepper flakes, kosher salt and black pepper.
- Add the shredded chicken, hot sauce, peas and 3 tablespoons parsley. Stir to combine.
- Remove the skillet from the heat.
- Spoon the chicken mixture into the already cooked puff pastry in the casserole dish.
- Unfold the remaining pastry sheet on a lightly floured surface.
- Cut the pastry sheet into 6 equal strips.
- Weave the strips of puff pastry over the chicken pot pie filling. Trim any excess pastry.
- Combine the egg and water to make an egg wash, then brush it over the pastry strips. Sprinkle with the remaining parsley.
- Place in the oven and bake for 40-45 minutes.
Nutrition Information
Show Details
Serving
2serving
Calories
1052kcal
(53%)
Carbohydrates
81g
(27%)
Protein
39g
(78%)
Fat
63g
(97%)
Saturated Fat
20g
(100%)
Cholesterol
143mg
(48%)
Sodium
1415mg
(59%)
Potassium
1037mg
(30%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
7865mg
(157%)
Vitamin C
85.4mg
(95%)
Calcium
105mg
(11%)
Iron
6.4mg
(36%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1052 kcal
% Daily Value*
| Serving | 2serving | |
| Calories | 1052kcal | 53% |
| Carbohydrates | 81g | 27% |
| Protein | 39g | 78% |
| Fat | 63g | 97% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 143mg | 48% |
| Sodium | 1415mg | 59% |
| Potassium | 1037mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 7865mg | 157% |
| Vitamin C | 85.4mg | 95% |
| Calcium | 105mg | 11% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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