This post may contain affiliate links.
This seriously scrumptious Cajun Chicken Pot Pie Recipe is a slightly spicy and totally delicious twist on traditional chicken pot pie!
Yesterday wasthe 6 month anniversary of my first date with Kurt!
Over the last 6 months we’ve traveled throughtwo countries, multiple states and several cities, we’ve attended anElite Eight basketball game, beer festivals and music festivals,spent holidays together and overall, just had a whole lot of fun!
While I love everything we do together, I still have to say that one of my favorite things is cooking for him!
The first meal I ever madehim wasThree Cheese Manicotti with ItalianSausage Marinara. I had been taking notes since our first date of the things he liked and he mentioned that manicotti was his favorite meal, ricotta was his favorite cheese and how much he loved Italian sausage. I combined all of these things into what is still his favorite dish that I cook for him!
Last week, I came up with another “Kurt Inspired Recipe” for Cajun Chicken Pot Pie. He loves Cajun food, pot pies and puff pastry, so I combined them all into the best chicken pot pie I’ve ever had in my life!
Seriously, if you like a little spice and a lot of deliciousness, you HAVE TO TRY THIS RECIPE! {Bold font equates to, I mean business people! 😉 }
I would like to tell you that this Cajun Chicken Pot Pie recipe feeds 4…. but I also have to admit that Kurt and I ate the entire thing in one meal last week. What can I say, it’s a “can’t put your fork down, just one more bite, OMG it’s gone!” kind of dish!
Ingredients
- 1 package (17.3 ounces) 2 sheets puff pastry (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)
- ⅓ 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 pound boneless, skinless chicken breasts (cooked & shredded) – this Instant Pot Shredded Chicken recipe is perfect for this!
- 1 tbsp Louisiana hot sauce
- 1 cup frozen peas (thawed)
- ¼ cup fresh parsley (chopped)
- 1 egg + 1 tbsp water (whisked together)
Step by step instructions
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″ x 8″ squarecasserole 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. Place the carrots, onions, celery and bell pepper in the skillet and cook for 5-6 minutes.
Add the garlic and cook for an additional minute. Add the flour and cookwhile stirringfor 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.
Addthe 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 equalstrips. Weave the strips of puff pastry over the chicken pot pie filling.Trim any excess pastry.
Brush the eggwash over the pastry strips, then sprinkle with the remaining parsley.
Place in the oven and bake for 40-45 minutes.
Just writing this post makes me want to run into the kitchen as fast as I can and cookup another one to eat right now!
I promise that it’s well worth the effort to whip up this Cajun Chicken Pot Pie for dinner tonight!
More cajun recipes
Loving the Cajun flavors in this pot pie? Try these other Cajun-inspired recipes!
- Cajun Steak Tacos
- Cajun Turkey Cobb Salad
- Grilled Cajun Chicken with Bell Pepper Slaw
- Cajun Mac and Cheese
Looking for a traditional pot pie recipe? Try this classic Chicken Pot Pie, or for a vegetarian option, try this Veggie Pot Pie!
PrintPin
4.86 stars (7 ratings)
Rate this Recipe
Cajun Chicken Pot Pie
This seriously scrumptious Cajun Chicken Pot Pie Recipe is a slightly spicy and totally delicious twist on traditional chicken pot pie!
Servings: 4 people
Prep Time: 30 minutes mins
Cook Time: 1 hour hr 5 minutes mins
Total Time: 1 hour hr 35 minutes mins
Author: Whitney Bond
Course: Main Course
Cuisine: Cajun
Ingredients
- 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
Instructions
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
Serving 2gCalories 1052kcal (53%)Carbohydrates 81g (27%)Protein 39g (78%)Fat 63g (97%)Saturated Fat 20g (100%)Cholesterol 143mg (48%)Sodium 1415mg (59%)Potassium 1037mg (30%)Fiber 7g (28%)Sugar 8g (9%)Vitamin A 7865mg (157%)Vitamin C 85.4mg (104%)Calcium 105mg (11%)Iron 6.4mg (36%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
