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cajun pot pie
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4.60 from 5 votes

Creole Andouille and Chicken Pot Pie

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Cajun/Creole
Servings: 3 (10 ounce) ramekins
Calories: 826kcal


  • 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.


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