Mardi Gras is almost here, and I am ready to celebrate with my Creole Pot Pie with Andouille and Chicken. I have had my fill of creole and cajun New Orleans inspired cooking over the years. From jambalaya and beignets to gumbo and etoufee, I love those flavors so much and crave them more than just at Fat Tuesday parties. This year, I was craving something a bit different for a change.
For some reason, pot pie has been ringing in my ears all winter. It has been quite a tough winter in Chicago and anything piping hot topped with a puff pastry crust is going to make me feel right at home. The cajun touch was just a bonus. Trust me when I say this is not your average chicken pot pie. This pie has a great NOLA touch thanks to the fully cooked Johnsonville Andouille sausage. I used one rope thanks to the amazing packaging which made it easy for me to portion control for this dish. This sausage was so flavorful (due to absolutely no fillers used creating a firm and juicy texture and bite) and packed with the perfect amount of heat. There is no question that this sausage is the star of this dish. You can tell that only premium cuts of pork are used to create the amazing flavor.
HOW TO MAKE CREOLE POT PIE
To create this recipe, I started the filling with a roux of melted butter and flour. Next, I sauteed diced onions, celery and green pepper, the holy trinity in New Orleans cooking, and whisked in chicken stock and pot pie main stays carrots and potatoes. I then added in some heat through seasoning and sauces and more flavor with shredded chicken and Johnsonville Andouille sausage. After the stew thickened and the ingredients melded together becoming tender, I ladled the mixture into ramekins and topped with puff pastry.
After baking these beauties, the heavenly Creole Pot Pie with Andouille and Chicken recipe was born. Needless to say, I was ready to eat! I love heat but feel free to adjust the cajun seasoning or mild sauce ratios if you want a milder flavor. Whichever you prefer, you will love this gem of a recipe just in time for Mardi Gras. You will swear you were right in New Orleans.
What dish would you create with Johnsonville Fully Cooked Sausage?
Johnsonville Split Rope Sausage is packed with flavor to make your dinners easier and more delicious. Get ready for Mardi Gras with Johnsonville! Visit Johnsonville.com for great recipes!
This is a sponsored conversation written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.
Creole Andouille and Chicken Pot Pie
- 1/2 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
- 1/4 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
- 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.