Cajun Pot Pie Recipes

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MINI CAJUN CHICKEN POT PIES



Mini Cajun Chicken Pot Pies image

Take a shortcut or two: These pot pies are made with rotisserie chicken and refrigerated pie dough!

Categories     weeknight meals     dinner     main dish     poultry

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

4 tbsp. salted butter
1 3-ounce link andouille sausage, diced
3 celery stalks, finely diced
1 red bell pepper, finely diced
1 large onion, finely diced
1 tbsp. Cajun seasoning
3 c. shredded rotisserie chicken
1/2 c. all-purpose flour, plus more for dusting
2 c. low-sodium chicken broth
1 chicken bouillon cube
1/4 c. heavy cream
2 rounds refrigerated pie dough

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



Spicy Cajun Chicken Pot Pie image

This chicken pot pie with Cajun seasoning and pickled jalapenos gets a simple pie-crust cracker for all the comfort and none of the hassle.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

One 9-inch round refrigerated pie dough
1 1/2 cups whole milk, plus more, for brushing
1 teaspoon chopped fresh thyme
1 teaspoon Cajun seasoning
3 tablespoons unsalted butter
1 small green bell pepper, diced
1/2 medium onion, chopped
3 tablespoons all-purpose flour
8 ounces small red potatoes, diced
3 cups coarsely shredded cooked chicken (from a rotisserie chicken)
1 tablespoon chopped pickled jalapenos
Kosher salt and freshly ground black pepper

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



Cajun Chicken Pot Pie image

A delicious creamy chicken pot pie with a little bit of kick. Just add a salad, some bread and you have a wonderful, easy, fast satisfying comfort meal! This can also be made ahead of time.

Provided by Cajun Girl

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

1 deep dish pastry for double crust
2 tablespoons olive oil
3 skinless, boneless chicken breast halves, cut into bite size pieces
salt and ground black pepper to taste
1 (8 ounce) package portobello mushrooms, chopped
1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
½ cup chicken broth, or more as needed
1 (8 ounce) package cream cheese, softened
½ (14.5 ounce) can chopped tomatoes, drained
3 cups frozen mixed vegetables, thawed
¼ teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 654.6 calories, Carbohydrate 49.8 g, Cholesterol 79.4 mg, Fat 40.4 g, Fiber 4.3 g, Protein 23.5 g, SaturatedFat 16.1 g, Sodium 995.8 mg, Sugar 5.8 g

CAJUN OYSTER PIE



Cajun Oyster Pie image

A Louisiana favorite! You may add cooked vegetables to the filling if you wish.

Provided by KTEEKIMO

Categories     Main Dish Recipes     Savory Pie Recipes     Pork Pie Recipes

Time 45m

Yield 6

Number Of Ingredients 8

3 thick slices bacon
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
¾ cup milk
18 shucked oysters, drained with liquid reserved
1 teaspoon Worcestershire sauce
½ teaspoon Cajun seasoning
2 (9 inch) unbaked 9 inch pie crusts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
  • Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
  • Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
  • Bake in preheated oven for 30 minutes, until crust is golden.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 32.1 g, Cholesterol 27.1 mg, Fat 31.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 8.4 g, Sodium 550.9 mg, Sugar 2.1 g

CAJUN BEANS AND RICE POT PIE



Cajun Beans and Rice Pot Pie image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 12

1 1/2 cups water
3/4 cup uncooked regular long-grain white rice
2 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped (1/2 cup)
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (15 oz) black beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with chipotle chiles, drained
1 can (6 oz) tomato paste
1 tablespoon Cajun seasoning
1/4 teaspoon Kosher (coarse) salt
1/4 teaspoon Cajun seasoning

Steps:

  • Heat oven to 425°F. In 2-quart saucepan, heat water and rice to boiling. Reduce heat; cover and cook 9 minutes. Stir in celery, bell pepper and onion. Heat to boiling. Reduce heat; cover and cook about 6 minutes longer or until rice is tender and most of water is absorbed. Set aside.
  • On lightly floured surface, roll out 1 pie crust with rolling pin until 12 inches in diameter. Place crust in ungreased 9- or 10-inch deep-dish pie plate; gently press in bottom and up side of pie plate. Do not stretch.
  • In large bowl, mix beans, tomatoes, tomato paste and 1 tablespoon Cajun seasoning. Stir in rice mixture. Spoon into crust-lined pie plate. Top with second pie crust; seal edge and flute.
  • In small cup or bowl, stir together salt and 1/4 teaspoon Cajun seasoning. Brush top crust lightly with water; sprinkle evenly with seasoning mixture. Cut several slits in top crust for steam to escape.
  • Bake 30 to 35 minutes or until crust is golden brown.

Nutrition Facts : Calories 500, Carbohydrate 77 g, Cholesterol 10 mg, Fat 3, Fiber 8 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 5 g, TransFat 0 g

CAJUN POT PIE



Cajun Pot Pie image

This is a cross between a pot pie and gumbo. I love the combo of the crispy puff pastry and the saucy filling.

Provided by Marney

Categories     Savory Pies

Time 2h20m

Yield 6-10 serving(s)

Number Of Ingredients 17

1/2 cup unsalted butter
1/2 cup flour
2 large onions, coarsely chopped
2 bell peppers, coarsely chopped
4 celery ribs, coarsely chopped
1 garlic clove, minced
4 cups hot chicken stock
4 ounces tomato paste
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon cayenne pepper
Tabasco sauce, to taste
1 lb chicken breast, diced
1/2 lb andouille sausage
2 lbs shrimp
1 sheet puff pastry

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.

Nutrition Facts : Calories 914.6, Fat 52.1, SaturatedFat 20, Cholesterol 429.3, Sodium 2712, Carbohydrate 42.2, Fiber 3.8, Sugar 7, Protein 66.9

DEEP DISH CAJUN CHICKEN POT PIE



Deep Dish Cajun Chicken Pot Pie image

Make and share this Deep Dish Cajun Chicken Pot Pie recipe from Food.com.

Provided by CookRachacha

Categories     Savory Pies

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 pie crust (I prefer Most Incredible No Fail Pie Crust)
2 large chicken breasts (cooked and chopped)
2 cups frozen mixed vegetables (if using canned, drain first)
3/4 cup chopped potato (chop small, if they are too big, they will not cook completely)
1/4 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk or 1 cup half-and-half
1 tablespoon cajun seasoning (can vary amount depending on taste)
salt and pepper
1 egg, beaten

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.

Nutrition Facts : Calories 438.6, Fat 25.2, SaturatedFat 10, Cholesterol 92.2, Sodium 500, Carbohydrate 34.6, Fiber 4.7, Sugar 0.5, Protein 19.2

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