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.
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