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Cajun Chicken Pot Pie

This seriously scrumptious Cajun Chicken Pot Pie Recipe is a slightly spicy and totally delicious twist on traditional chicken pot pie!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 35 mins
Servings: 4 people
Calories: 1052 kcal
Course: Main Course
Cuisine: Cajun

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Unfold 1 puff pastry sheet on a lightly floured surface.
  3. Roll the pastry sheet into a 12-inch square.
  4. Press the pastry into an 8 inch x 8 inch square casserole dish.
  5. Trim the excess pastry.
  6. Prick the pastry thoroughly with a fork.
  7. Place aluminum foil onto the surface of the pastry.
  8. Place in the oven and bake for 25 minutes.
  9. Remove from the oven and remove the aluminum foil.
  10. 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.
  11. Add the garlic and cook for an additional minute.
  12. Add the flour and cook while stirring for 1-2 minutes or until the flour is golden brown.
  13. Slowly stir in the broth and heat to a boil.
  14. Cook and stir until the mixture boils and thickens.
  15. Add the old bay seasoning, oregano, thyme, cayenne pepper, red pepper flakes, kosher salt and black pepper.
  16. Add the shredded chicken, hot sauce, peas and 3 tablespoons parsley. Stir to combine.
  17. Remove the skillet from the heat.
  18. Spoon the chicken mixture into the already cooked puff pastry in the casserole dish.
  19. Unfold the remaining pastry sheet on a lightly floured surface.
  20. Cut the pastry sheet into 6 equal strips.
  21. Weave the strips of puff pastry over the chicken pot pie filling. Trim any excess pastry.
  22. Combine the egg and water to make an egg wash, then brush it over the pastry strips. Sprinkle with the remaining parsley.
  23. Place in the oven and bake for 40-45 minutes.

Nutrition Information

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

% 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.