Deep Dish Cajun Chicken Pot Pie
Cozy up with the ultimate comfort food: Deep Dish Cajun Chicken Pot Pie. This rich and hearty dish takes a classic pot pie and gives it a bold Southern twist with a flavorful Cajun spice blend. Packed with tender shredded chicken, a medley of sautéed vegetables, creamy sauce, and a hint of smoky paprika, this pot pie is topped with a golden, flaky puff pastry shell for the perfect finish. The recipe is easy to follow and comes together in just over an hour, making it an impressive yet manageable meal for any family dinner or gathering. Serve it piping hot, and let the vibrant spices and creamy filling transport you straight to the heart of Louisiana cuisine.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1 medium (diced) yellow onion
- 2 stalks (diced) celery
- 1 medium (diced) green bell pepper
- 2 large (diced) carrot
- 3 cloves (minced) garlic
- 3 cups cooked shredded chicken
- 1 cup frozen peas
- 2 cups chicken stock
- 1 cup heavy cream
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 sheet store-bought puff pastry
- 1 large (beaten) egg
Instructions
Preheat your oven to 400°F (200°C). Grease a deep 9-inch pie dish or cast-iron skillet.
Melt the butter in a large skillet over medium heat. Add the onion, celery, green bell pepper, and carrot. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken stock, ensuring there are no lumps. Allow the mixture to thicken, about 4-5 minutes.
Stir in the heavy cream, Cajun seasoning, salt, black pepper, and paprika. Cook for another 2 minutes.
Fold in the shredded chicken and frozen peas. Stir until everything is evenly combined. Remove from heat and let the filling cool slightly.
Roll out the puff pastry on a lightly floured surface until it’s large enough to cover the pie dish with some overhang.
Pour the cooled chicken mixture into the prepared pie dish. Place the puff pastry over the top, pressing the edges down to seal. Trim any excess dough.
Cut a few small slits into the top of the pastry to allow steam to escape.
Brush the beaten egg over the pastry for a golden finish.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
Let the pot pie cool for 5-10 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
4830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.1 g | 381% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1296 mg | 432% | |
| Sodium | 5875 mg | 255% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 29.0 g | ||
| Protein | 292.1 g | 584% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 388 mg | 30% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 3550 mg | 76% | |
*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.
