Cajun Chicken Pot Pie Recipes

CAJUN CHICKEN POT PIE

Steps:

• Preheat the oven to 400°F.
• Unfold 1 puff pastry sheet on a lightly floured surface.
• Roll the pastry sheet into a 12-inch square.
• Press the pastry into an 8 inch x 8 inch square casserole dish.
• Trim the excess pastry.
• Prick the pastry thoroughly with a fork.
• Place aluminum foil onto the surface of the pastry.
• Place in the oven and bake for 25 minutes.
• Remove from the oven and remove the aluminum foil.
• While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat. Add the carrots, onions, celery and bell pepper, cook for 5-6 minutes.
• Add the garlic and cook for an additional minute.
• Add the flour and cook while stirring for 1-2 minutes or until the flour is golden brown.
• Slowly stir in the broth and heat to a boil.
• Cook and stir until the mixture boils and thickens.
• Add the old bay seasoning, oregano, thyme, cayenne pepper, red pepper flakes, kosher salt and black pepper.
• Add the shredded chicken, hot sauce, peas and 3 tablespoons parsley. Stir to combine.
• Remove the skillet from the heat.
• Spoon the chicken mixture into the already cooked puff pastry in the casserole dish.
• Unfold the remaining pastry sheet on a lightly floured surface.
• Cut the pastry sheet into 6 equal strips.
• Weave the strips of puff pastry over the chicken pot pie filling. Trim any excess pastry.
• Combine the egg and water to make an egg wash, then brush it over the pastry strips. Sprinkle with the remaining parsley.
• Place in the oven and bake for 40-45 minutes.

MINI CAJUN CHICKEN POT PIES

Steps:

• Preheat the oven to 400˚. Melt the butter in a large Dutch oven over medium heat. Add the sausage and cook, stirring, until it begins to brown, about 3 minutes.
• Add the celery, bell pepper, onion and Cajun seasoning. Sauté until the vegetables start to turn translucent, about 8 more minutes.
• Stir in the chicken. Sprinkle the flour evenly over the vegetables and chicken and stir. Cook for a couple of minutes, stirring gently. Pour in the chicken broth, stirring constantly, and then stir in the bouillon cube until dissolved. (The flour will combine with the chicken broth to create a delicious gravy.) Stir in the heavy cream. Cook over low heat until slightly thickened, about 4 minutes. Remove from the heat.
• Put six 8-ounce ramekins on a rimmed baking sheet. Unroll the pie dough on a floured surface. Using a ramekin as aguide, cut out 6 circles of pie dough that are slightly bigger than the ramekin.
• Divide the chicken mixture among the ramekins. Place the dough rounds on top.
• Cut small slits in the top and press the dough gently against the sides of the ramekins to seal. Bake for 30 minutes,or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

SPICY CAJUN CHICKEN POT PIE

Steps:

• Preheat the oven to 375 degrees F.
• Place the pie dough on a baking sheet and brush with a little milk. Sprinkle with the thyme and 1/4 teaspoon of the Cajun seasoning. Bake until golden brown and crisp, 15 to 18 minutes. Break into quarters.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the bell pepper, onion and remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle in the flour and cook, stirring, about 2 minutes. Gradually pour in the milk while stirring to avoid lumps. Add the potatoes and 2 cups water. Bring to boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked and the liquid is thickened, about 15 minutes. Add the chicken and jalapenos and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper.
• Serve in shallow bowls with a portion of pie crust.

CAJUN CHICKEN POT PIE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray a deep dish pie pan with cooking spray. Arrange one pie crust on the bottom of the pan.
• Heat the olive oil in a skillet over medium heat. Stir in the the chicken breast and season with salt and pepper. Cook and stir until the chicken is no longer pink in the center, about 7 minutes. Add the portobello mushrooms; cook and stir until the mushrooms are tender. Stir in the cream of chicken and cream of mushroom soups, chicken broth, cream cheese, and tomatoes. Stir in more chicken broth if the mixture becomes too thick. Stir in the mixed vegetables and red pepper flakes.
• Pour chicken mixture into the prepared pan, reserving any leftover filling. Place the top crust on top, crimping the edges of the crusts to seal. Poke 4 to 5 holes in the top crust. Cover loosely with aluminum foil.
• Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture.

CAJUN CHICKEN

Steps:

• In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

DEEP DISH CAJUN CHICKEN POT PIE

Steps:

• Prepare pie crust.
• In a large saucepan, melt butter.
• Stir in flour, Cajun seasoning, salt, and pepper.
• Add broth and milk. Cook and stir until thickened and bubbling.
• Stir chicken, mixed vegetable, and potatoes.
• Pour into deap dish pie plate or tin.
• Brush edges of dish with beaten egg to help pie crust adhere.
• Place pie crust over mixture. Cut to fit and crump edges all around. Cut steam vents in the top. If desired, re-roll and cut the excess pastry into strips or decorative shapes and lay over the crust.
• Brush with remaining beaten egg.
• Bake at 400F for 30 to 40 minutes until crust is browned.

CHICKEN POT PIE

Steps:

• Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
• Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
• Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
• Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
• Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

CAJUN POT PIE

Steps:

• Melt the butter over medium heat, sprinkle flour in the pan when the butter starts to bubble. Stir constantly until the mixture starts to turn a dark brown.(about 5 minutes) Quickly add the onions, peppers, celery and garlic, mix well. Remove from the heat for a minute; then turn the heat to low and place back on the heat.
• Continue to cook and stir for about 5 minutes. Gradually add the chicken stock, followed by the tomato paste, parsley, thyme, bay leaves, cayenne and Tabasco. Simmer for 30 minutes. Add the chicken and sausage, cook for another hour (mixture will be very thick). Fold in the shrimp and put into a large baking dish.
• Cover with the puff pastry. Bake in a 400 degree farenheit oven for 30 minutes.