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Jambalaya Pot Pie

Chicken and Sausage Jambalaya Pot Pie. Give this easy, cajun dinner recipe a try tonight!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings
Calories: 369 kcal
Course: Main Course
Cuisine: American

Ingredients

  • ¾ lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 Tablespoons olive oil
  • 1 andouille sausage about 6-8 inches long sliced
  • ½ small onion diced
  • 2 cloves garlic minced
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 1 cup chicken stock
  • ½ cup heavy whipping cream
  • 1 Tablespoon fresh thyme
  • ½ teaspoon cayenne powder
  • 2 teaspoons creole seasoning
  • ¼ teaspoon onion powder
  • ½ cup diced green pepper
  • 1 cup diced tomatoes
  • 1 heet frozen puff pastry thawed
  • 1 egg beaten

Instructions

    Cup of Yum
  1. Preheat oven to 400° F. You will need a 10 x 2-inch deep pie dish or cast iron skillet.
  2. In a large pan, heat olive oil and add the cubed chicken, sausage, onion, and garlic.
  3. Cook on medium-high heat until the chicken is browned on all sides (does not need to be fully cooked). Remove chicken and place in a large bowl. Set aside.
  4. Place the large pan back on low heat to melt the butter.
  5. Add the flour and whisk with the melted butter for about 3-4 minutes.
  6. Turn the heat up to medium and slowly add the chicken stock, whisking the entire time you add it.
  7. Slowly add in the heavy cream and bring to a simmer, still whisking.
  8. Add the thyme, cayenne, creole, and onion powder seasonings and whisk for about 4-5 more minutes turning down the heat if it starts to bubble too much.
  9. Stir in the diced green peppers and tomato and then add the meat mixture that was set aside at the beginning.
  10. Transfer everything to your pie dish (or cast iron skillet) and spread it out evenly.
  11. Unfold your thawed puff pastry and lay it over the top of the filling. Carefully tuck the edges in around the dish.
  12. Using a pastry brush, glaze the puff pastry with the beaten egg.
  13. Place the pot pie into the oven and bake for about 40 minutes until the pastry turns a golden brown and the filling starts to bubble around the edges of the pie dish. Sprinkle with a little fresh thyme. Serve immediately!

Notes

  • Have all your vegetables sliced and ready to go before you start cooking the meat, to make this meal quicker and easier!
  • If the heavy cream is bubbling too much while whisking the sauce, turn down the heat. It should be at a light simmer; a rolling boil could cause the cream to scald and affect the taste.
  • Jambalaya pot pie is best served immediately to enjoy the browned flaky crust and bubbling filling!
  • If you want more heat, add up to an additional 1/4 teaspoon of cayenne pepper to the filling before baking the pot pie. Conversely, if your family is sensitive to spice, feel free to omit or reduce the cayenne.

Nutrition Information

Calories 369kcal (18%) Carbohydrates 11g (4%) Protein 23g (46%) Fat 26g (40%) Saturated Fat 11g (55%) Polyunsaturated Fat 13g Trans Fat 1g Cholesterol 125mg (42%) Sodium 674mg (28%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 369

% Daily Value*

Calories 369kcal 18%
Carbohydrates 11g 4%
Protein 23g 46%
Fat 26g 40%
Saturated Fat 11g 55%
Polyunsaturated Fat 13g 76%
Trans Fat 1g 50%
Cholesterol 125mg 42%
Sodium 674mg 28%
Fiber 1g 4%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.