Spicy Cajun Chicken Pot Pie Recipes

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CAJUN CHICKEN POT PIE



Cajun Chicken Pot Pie image

This seriously scrumptious Cajun Chicken Pot Pie Recipe is a slightly spicy and totally delicious twist on traditional chicken pot pie!

Provided by Whitney Bond

Categories     Main Course

Time 1h35m

Number Of Ingredients 22

17.3 oz package puff pastry (2 sheets - thawed)
¼ cup butter
1 cup carrots (peeled & chopped)
1 cup onions (chopped)
1 cup celery (chopped)
1 cup red bell pepper (chopped)
3 cloves garlic (minced)
1/3 cup flour
2 cups chicken broth
1 tbsp Old Bay seasoning
1 tsp dried oregano
1 tsp dried thyme
½ tsp cayenne pepper
½ tsp red pepper flakes
½ tsp kosher salt
½ tsp ground black pepper
1 lb boneless, skinless chicken breasts (cooked & shredded)
1 tbsp Louisiana hot sauce
1 cup frozen peas
¼ cup fresh parsley (chopped (divided))
1 egg (whisked)
1 tbsp water

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.

Nutrition Facts : ServingSize 2 g, Calories 1052 kcal, Carbohydrate 81 g, Protein 39 g, Fat 63 g, SaturatedFat 20 g, Cholesterol 143 mg, Sodium 1415 mg, Fiber 7 g, Sugar 8 g

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

SPICED CHICKEN POT PIES



Spiced Chicken Pot Pies image

Provided by Molly Yeh

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 24

2 teaspoons turmeric
2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 tablespoons canola oil
6 bone in, skin on chicken thighs
Kosher salt and black pepper
1 yellow onion, diced
3 large carrots, sliced into thin coins
3 stalks celery, sliced
1 teaspoon grated fresh ginger
1 tablespoon hawaij spice blend
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken or vegetable stock
1/2 bunch fresh dill, finely chopped
1/2 bunch fresh parsley, finely chopped
3/4 cup peas, fresh or frozen
1/2 cup heavy cream
1 sheet puff pastry, thawed overnight in the refrigerator or at room temperature for 20 to 30 minutes
1 large egg beaten with a splash of water, for egg wash
Flaky sea salt
White sesame seeds

Steps:

  • For the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months.
  • For the chicken pot pie: Preheat the oven to 425 degrees F. Heat the oil in a large ovenproof skillet, braiser or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with salt and pepper and place skin side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over and transfer the pan to the oven and bake until an internal temperature of 165 degrees F, 10 to 15 more. (Alternatively, you can turn the chicken thighs and on the stove and not for 15 to 18 minutes more, but it might get spitty!.) Transfer the chicken to a plate leaving the fat in the pan. Heat the pan over medium and add the onion, carrot, celery and a pinch of salt and cook, stirring, until softened, 7 to 10 minutes. Add the ginger and hawaij to the vegetable mixture and cook for another minute, add the flour and cook, stirring, for another minute.
  • Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add a ladle of the stock into the vegetable mixture and cook, stirring, allowing it to thicken before adding another ladle full. Stir in the dill, parsley and peas and then reduce to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the pan. Stir in the heavy cream. Taste and adjust seasoning as desired.
  • Ladle into 4 1/2-quart oven proof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven.
  • On a work surface, roll out the puff pastry sheet so that it's big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into four equal squares and cut two slits in the center (it's easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the bowls so that it sits comfortably. Brush the tops with egg wash and sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly and serve.

CAJUN SPICED CHICKEN



Cajun Spiced Chicken image

A zippy and simple chicken dish that always delights those with adventurous taste buds. Great served with wild rice and corn on the cob!

Provided by Jennifer Owen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 4

½ cup all-purpose flour
2 teaspoons Cajun seasoning
1 cup skim milk
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a shallow plate or bowl, mix together the flour and at least 1 teaspoon of Cajun seasoning (more if you really like the zip of Cajun seasoning!). Pour milk for dipping into a bowl and dip the chicken breasts into it. Dredge the chicken through the flour and seasoning mixture, coating evenly on both sides and around the edges.
  • Place the chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 35 minutes.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 15.5 g, Cholesterol 69.7 mg, Fat 1.7 g, Fiber 0.5 g, Protein 31 g, SaturatedFat 0.4 g, Sodium 339.7 mg, Sugar 3.1 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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