Enjoy the flavors of New Orleans for a Mardi Gras celebration or any time of year with this tasty creole chicken and sausage pot pie! It’s full of rich and spicy flavors typically found in creole and cajun recipes. Juicy sausage and chicken plus chunky veggies make a winning combination in this unique pot pie recipe. I have had my fill of creole and cajun New Orleans-inspired cooking over the years. If you love the flavors, you’re going to love this Steak and Ale Pot Pie, Jambalaya Pasta Recipe, Beignets, Seafood Gumbo, and Shrimp Etoufee,
Trust me when I say this is not your average chicken pot pie or turkey pot pie. This pie has a great NOLA touch thanks to the fully cooked Andouille sausage and spices used in the pot pie sauce.
But it doesn’t stop there! We’re also adding in some diced vegetables and chicken to make it even heartier. It’s a true winner, and easier to make than you’d think homemade pot pie from scratch would be.
Why You Will Love This Recipe
- Celebrate New Orleans style! It’s perfect to serve up for a Fat Tuesday or Mardi Gras celebration. You will swear you were right in New Orleans.
- Way better than your ordinary chicken pot pie recipe. This one comes in with a bang!
- An easy recipe that even the most beginner cook will be able to manage without any struggles.
- A wholesome, hearty dinner the whole family will love.
Ingredients
Let’s look at the main ingredients that go into making this tasty cajun chicken and sausage pie! Most grocery stores will have them available.
- Roux: The start of the creamy, spicy sauce for this sausage pie recipe is flour and chicken stock.
- Aromatics: This creole pot pie wouldn’t be the same without the holy trinity of creole cooking, onion, celery, and green pepper. We’re also adding in some garlic for flavor too.
- Veggies: We’re also adding some potatoes and carrots along with the chicken and sausage to make these creole pot pies.
- Chicken: Use shredded or chopped cooked chicken.
- Sausage: For a more authentic flavor, you want to use andouille sausage, a cajun sausage that’s a little bit spicy.
- Worcestershire sauce: Adds more umami flavor to the sauce.
- Hot sauce: For some heat! Adjust to make it more or less spicy, depending on your tastes.
- Spices: Use a blend of cajun seasoning and creole seasoning to add a unique flavor to the pot pie sauce.
- Puff pastry: Use pre-made puff pastry for this pot pie recipe. Be sure if it’s frozen to thaw it out in the fridge the night before cooking up these chicken and sausage pies.
How to Make Creole Chicken and Sausage Pot Pie
Here’s an overview of the main steps for making this chicken and sausage recipe. Be sure to check the recipe card for the details.
- Cook the flour in butter creating a brown roux. This takes some time so be prepared to cook the flour and butter for up to nine minutes.
- Add the chopped onion, celery, and green pepper to the pot and cook until tender. Then add the garlic and cook for 30-60 seconds.
- Whisk in the chicken stock. Add the potatoes, carrots, shredded chicken, and andouille sausage. Cook over low heat until the stew has thickened and the vegetables are tender.
- Add the Worcestershire, hot sauce, all seasonings, and parsley. Stir together and season with salt and pepper to taste.
- Transfer the chicken and sausage mixture into oven-safe ramekins.
- Roll out the puff pastry on a floured surface and cut the puff pastry into rounds larger than the size of the ramekins.
- Brush the sides of the ramekins with egg wash and place puff pastry rounds on top of each ramekin.
- Brush the tops of each puff pastry round with egg wash and add two small slits to the top of each pot pie
- Bake until the puff pastry has puffed, is golden brown, and the inside filling is bubbly.
- Remove the pot pies from the oven to cool for 5-10 minutes. Then serve them up and enjoy.
How to Store
Leftovers: If you happen to have leftovers, they hold up great to serve again. Store the ramekins with the pot pie in a container or wrap them well. If made with freshly cooked chicken and opened sausage they will last up to five days. You can also freeze them for up to three months. Thaw them out overnight in the fridge before reheating.
Reheat: Return the ramekins to a baking tray and heat at 350° F for 20-25 minutes until heated through and bubbly. If the crust begins browning too much, lightly place some foil on top!
Can you make pot pies ahead?
Yes, you can! The filling can be made up to three days in advance. Reheat it slightly to loosen up the roux and then fill up the ramekins and proceed with the steps to add the puff pastry.
Another option is to fully prepare the pot pies up to the step of adding the puff pastry. When you’re ready to cook them, remove them from the fridge and let them sit for 30 minutes. Brush with egg wash and then cook as directed. They may take a bit longer to cook since they are cold.
What to Serve With Pot Pie
This sausage and chicken pot pie has a little bit of everything so it’s a great main course but I generally like to add on a side dish to go with it. Here are some favorites:
- No southern meal is complete without a glass of Sweet Tea!
- If I want more potatoes as a side I usually prefer to serve Mashed Sweet Potatoes or Sweet Potato Grits.
- A simple green salad or this tasty Ambrosia Salad goes great!
- Bulk up the meal with more veggies. From Fried Corn Recipe, Steamed Vegetables, to my Collard Greens Recipe, you can’t go wrong.
Expert Tips
- I love heat, especially in this spicy pot pie recipe but feel free to adjust the cajun seasoning and hot sauce ratios if you want a milder flavor.
- Don’t skip the egg wash! It’s what gives the pot pie its signature golden brown color and shiny appearance.
- Don’t forget to cut slits in each pie’s crust. This allows the steam to escape.
- Allow the pies to sit before serving. This allows them to cool down a bit so they can be eaten without scalding anyone!
FAQs
The andouille sausage is an authentic variety of sausage used in Creole and Cajun cooking but if you can’t find it or are worried it may be too spicy, you can also use a regular smoked sausage. You may find that you need to adjust the other seasonings in the pot pie filling.
Yes, you can. I prefer to use a round casserole dish with straight sides that looks a lot like a larger ramekin. You can use the bowl as a guide for cutting the dough and then proceed with filling it and adding the puff pastry. It may need a little more time to cook up since it is a bit dense.
More Easy Comfort Food Recipes
- Savory Pot Pie and Shepherd’s Pie
- Dutch Oven Pot Roast
- Southern Chicken and Dumplings
- Chicken Fried Steak Recipe
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Creole Chicken and Andouille Sausage Pot Pie
Ingredients
- ½ stick butter
- 4 tablespoons all-purpose flour
- 1 cup chopped onion, celery and green pepper
- 1 teaspoon minced garlic
- 2 cups chicken stock
- 2 small red skinned potatoes diced
- 1 cup diced carrots
- 1 cup shredded chicken
- Half-package of Johnsonville Andouille Split Rope Sausage diced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons cajun seasoning
- ¼ teaspoon creole seasoning
- 1 teaspoon parsley
- Salt and pepper to taste
- 1 roll puff pastry thawed in the refrigerator the night before
- 1 large egg beaten with 1 tablespoon of water
Instructions
- Preheat oven to 375 degrees.
- In a medium sized pot, melt butter over medium low heat until a mildly browned.
- Whisk in flour and continue to cook over heat creating a brown roux (about 7-9 minutes total).
- Next add in chopped onion, celery and green pepper and cook until tender.
- Add in minced garlic and only cook for 30-60 seconds (do not burn).
- Whisk in chicken stock then add in potatoes, carrots, shredded chicken and Johnsonville Andouille Sausage and simmer on low until stew has thickened and ingredients have become tender.
- Lastly add in Worcestershire, hot sauce, all seasonings and parsley and lightly stir together. Salt and pepper to taste.
- Ladle stew into oven safe ramekins.
- Next roll out puff pastry on floured surface.
- Cut out puff pastry rounds larger than the size of the ramekins.
- Brush the sides of the ramekins with egg wash and place puff pastry rounds on top of each ramekin.
- Brush the tops of each puff pastry round with egg wash and add two small slits to each pastry.
- Bake for 30-35 or until puff pastry has puffed and is golden brown and inside filling is bubbly.
- Remove pot pies from oven to cool for 5-10 minutes and enjoy warm.
Nutrition
This post was originally published in March 2014. It has been republished with new images and content.
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Made this shit for me and da niggaz after blazin prolly like 5 or 6 blizzys and let me tell you when I say this shit is bussin this shit is mfin B U S S I N!!! My nigga Tyqueef punched my otha nigga E Money Baggz in the face fo his plate.
Bangin
love the additional flavor from the sausage in this pot pie, and that it’s not in place of the chicken either, a great New Orleans style tweak to a classic, thank you!
I seasoned mine with some of that zaza and it added a nice herby flavor on the finish
Plus we was all blazini when we was done
Made these a few weeks ago. So very good. Thanks for sharing your recipe!
Pretty good! I omitted some things and add others. Overall, I was pleased. I’ll definitely use this recipe again.
My pot pie turned out amazing!!! I did not use the puff pastry, instead I used regular pie crust. I also doubled everything because I was using a rectangular glass baking dish. I am so excited about making this again, I even had some filling left over so I put it in a freezer bag and stored it in the freezer to save if for another day!
Made this last night – it was so YUMMY!!!!
Hooray so glad!
These are just as delicious as they look. I couldn’t find my ramekins so I made 1 big dish. I wouldn’t change a thing. I don’t know what I enjoyed most, the crust, the veggies or the sausage.
Hooray Sonia! I’m so so glad you enjoyed this!
Anyone actually make these? I agree they look delicious, but any actual reviews?
Hi Mel, no reviews here but I’m telling you that people always make my recipes and you should definitely give this one a try!
This recipe looks delicious. I will have to try it…two things that I’m going to do different is use a real andouille sausage and just use Creole seasoning. Being from and in NOLA there no reason to use any thing other than fresh andouille and since the only difference between Cajun and Creole seasoning is that Creole seasoning would have like oregano and basil and Cajun wouldn’t. But we definitely love a Creole roux better than a Cajun! Who doesn’t love butter?