Creole Pot Pie Recipe
Enjoy the flavors of New Orleans for a Mardi Gras celebration or any time of year with this tasty creole pot pie!
Servings: 3 (10 ounce) ramekins
Calories: 826kcal
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
Serving: 1g | Calories: 826kcal | Carbohydrates: 60g | Protein: 25g | Fat: 54g | Saturated Fat: 19g | Cholesterol: 145mg | Sodium: 829mg | Potassium: 610mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8415IU | Vitamin C: 8.1mg | Calcium: 59mg | Iron: 4mg