Well hello 2016, and welcome! Come on in and make yourself comfortable, I made you a chicken pot pie to kick off the new year.
But don’t start second guessing your eyes just yet. You’d be right to say that this pot pie might look a teeny bit different than a regular chicken pot pie, that’s because it’s cajun style.
I use the term “style” loosely because I know how long it can take, and how much love goes into making a true jambalaya. But I really love the flavors and seasonings of southern style cooking, and I tried to add as many as I could to this pie.
You’ll start by searing all of the meat together with some onion and garlic. Next up is the roux, a traditional method to get that creamy sauce that we all love in our pot pies. Southern style roux is darker because it’s cooked longer to develop crazy intense flavor, and by using the same pan from searing the meat you capture that flavor too!
Once you have that butter and flour mixed together, add the liquid and whisk like a demon. We don’t want lumps, we want a silky smooth sauce that coats the back of a spoon when dipped.
Add the meats back in and stir.
Every pie needs a hat. Roll out some easy store bought puff pastry and gently lay it on top.
Don’t worry if it doesn’t fit perfectly, I love those big chunks of pastry that sometimes hang off to the side. Pies should look rustic as if you just cooked this in an old french farmhouse kitchen, with chickens clucking at your feet and muddy boots by the door.
I’m feeling nostalgic now and want to google “French farmhouses for sale”.
I actually did and lost 30 minutes of my life in another world.
Bake the pie until it’s a deep golden color and the filling starts to bubble around the edges. Scoop and eat.
- 2 inch medium sized chicken breasts cut into 1- cubes
- 3 tablespoons olive oil
- 4 slices bacon chopped
- 1 inches andouille sausage about 6-8 long sliced
- 1/2 cup sliced onion
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoon all-purpose flour
- 1 cup chicken stock
- 1/2 cup milk
- 1 tablespoon fresh thyme
- 1/2 teaspoon cayenne powder
- 2 teaspoons creole seasoning
- 1/4 teaspoon onion powder
- 1/2 cup diced green pepper
- 1 cup diced can tomatoes
- 1 sheet frozen puff pastry thawed
- 1 egg beaten
Preheat the oven to 400 degrees F. You'll need a 10 x 2-inch deep pie dish.
In a large pan, heat the olive oil and add the cubed chicken, bacon, sausage, onion and garlic.
Cook on medium high until the chicken is nicely browned and then transfer the contents to a bowl. It doesn't need to be fully cooked at this point.
Place the pan back on a low heat and melt the butter.
Add the flour and whisk together for about 3-4 minutes.
Turn the heat up to medium and gradually add the chicken stock, whisking after each addition to clear any lumps.
Start to add the milk in the same way once the stock has been added and bring to a simmer, still whisking.
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.
Stir in the diced green peppers and tomato and then add the meat mixture that was browned at the beginning.
Transfer the whole mixture to your pie dish and spread out evenly.
Make sure the puff pastry is large enough to cover the pie dish and roll it out a little further if it needs to be larger.
Place the pastry on top of the filling and gently tuck the edges in around the dish.
Using a pastry brush, glaze the puff pastry with the beaten egg.
Place the pie into the oven and bake for about 40 minutes and the pastry turns a deep golden brown and the filling starts to bubble around the edges of the pie dish.
Serve at once by scooping portions into separate bowls.