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!

When I first posted this recipe, it was on the 6 month anniversary of my first date with my husband Kurt!

During our first 6 months of dating, we traveled through two countries, multiple states and several cities, we attended an Elite 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 made him was Three Cheese Manicotti with Italian Sausage 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 four, 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″ 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.  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 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.  

Brush the egg wash 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 cook up 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!

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