Trust me when I say this is not your average chicken pot pie or turkey pot pie. My creole pot pie is next level different. I added some creole spiced chicken and andouille sausage to the mix along with chunky veggies spicing this the filling up. It’s a hit y’all.
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How to Make Creole Pot Pie
- 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.
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- Remove the pot pies from the oven to cool for 5-10 minutes. Then serve them up and enjoy.
Creole Pot Pie Recipe
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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.
Notes
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!Nutrition
Recipe Tips
- Adjust the Spice: I love heat but if you wanna chill it out, you can go milder on the spices if you want.
- Don’t skip the egg wash! It’s what gives the pot pie its signature golden brown color and shine.
- Don’t forget the slits: This allows the steam to escape.
- Let them Rest: This allows them to cool down a bit so they can be eaten without scalding anyone and the filling sets up.
Recipe Help
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.
Yep 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.
Yep! The filling can be made up to two 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.
More Comfort Food Recipes
- Steak and Ale Pot Pie
- Seafood Gumbo
- Shrimp Etouffee
- Jambalaya Pasta
- 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)!!
This post was originally published in March 2014. It has been republished with new images and content.
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Made these a few weeks ago. So very good. Thanks for sharing your recipe!
Made this last night and is was so delicious! My family has been bored with our usual recipes, and this was a fun one to change things up. I doubled the recipe for a glass 9×13 and it filled the dish. It is pretty easy, and forgiving of minor adjustments (like, say, you forget to check how much chicken stock you have and need to sub with a little water because you are already deep into cooking lol!) We had a minor battle for leftovers for lunch – cannot wait to make this again and think this will for sure become a new go-to meal for us! Thank you for sharing it! 🙂
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!
This was absolutely phenomenal! I doubled the recipe and used two ramekins and a big deep pie dish for the rest and it was perfect for 4 people with leftovers for 2-3. We also had a lot of fun coming up with a tasty treat for after dinner with the puff pastry scraps.
I love these. Kind of time consuming but worth it. I also put crawfish in mine and friends always want me to make them When they come visit When I received ramikins for a wedding present I thought what in the world are those for, well this is a perfect dish for them Beautiful and tasty Favorite recipe of all time. Thanks
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?