Cajun Pot Pie
Indulge in the ultimate comfort food with a spicy Southern twist—Cajun Pot Pie! This irresistible recipe combines tender, juicy chicken thighs with the ‘Holy Trinity’ of Cajun cooking: onion, bell pepper, and celery, all enveloped in a creamy, flavor-packed gravy made from a rich roux. The filling is seasoned to perfection with bold Cajun spices, smoked paprika, and thyme, then studded with vibrant peas and corn for a pop of color. Topped with a buttery, golden pie crust brushed with an egg wash, this hearty dish bakes to perfection in just 30 minutes. Perfect for weeknight dinners or cozy gatherings, this crowd-pleaser delivers rustic Southern charm in every bite. Serve it fresh from the oven and let the bold, savory flavors wow your family and friends!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs, diced
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 500 milliliters Chicken broth
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 grams Frozen peas
- 120 grams Frozen corn
- 1 large Pie crust (store-bought or homemade)
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet, heat the vegetable oil over medium-high heat. Add the diced chicken thighs and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion, green bell pepper, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened.
Push the vegetables to one side of the skillet and add the butter. Once melted, sprinkle in the flour and stir continuously to form a roux. Cook the roux for 2 minutes until lightly golden.
Gradually pour in the chicken broth while whisking to prevent lumps. Allow the mixture to simmer until thickened, about 4-5 minutes.
Stir in the Cajun seasoning, smoked paprika, thyme, salt, and black pepper. Return the cooked chicken to the skillet, along with the frozen peas and corn. Mix until well combined and simmer for another 2 minutes. Remove from heat.
Transfer the chicken and vegetable filling to a deep-dish pie pan.
Roll out the pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the center of the crust to allow steam to escape.
Brush the top of the pie crust with the beaten egg to create a golden, glossy finish.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the Cajun Pot Pie from the oven and let it cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.7 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
