Cajun Chicken Pot Pie

45m
Serves 1
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Directions

  1. 1Slice up one long boy sausage.
  2. 2Toss the sausage in a pot and cook them until they are nice and crispy.
  3. 3Once the sausage has a nice color, pull it out and set it aside.
  4. 4Dice boneless skinless chicken thighs.
  5. 5Season the chicken with Cajun spice.
  6. 6After the chicken is fully cooked, set it aside while you start the dark roux.
  7. 7Add some cooking oil to the pan with the flavorful bits.
  8. 8Add some all-purpose flour.
  9. 9Cook the dark roux on low-medium heat, stirring for approximately 20-30 minutes until it is dark.
  10. 10Add your holy trinity (diced green bell pepper, diced onion, and celery).
  11. 11Add tomato paste.
  12. 12Add garlic.
  13. 13Add diced red skin potatoes.
  14. 14Add some water and chicken base.
  15. 15Add the chicken cooked earlier and the beef sausage.
  16. 16Add Cajun spice.
  17. 17Mix the ingredients, cover the pot, and cook for approximately 20 minutes, stirring every 5 minutes, until the potatoes are tender.
  18. 18Transfer the filling into a lightly greased baking dish.
  19. 19Place puff pastry right on top.
  20. 20Roll over the edges to make a nice crust.
  21. 21Score the pastry with a knife to ventilate it.
  22. 22Brush with Cajun butter (melted unsalted butter, black pepper, garlic powder, onion powder, paprika, hot sauce, and fresh parsley).
  23. 23Bake in the oven at 425 degrees Fahrenheit for 20-25 minutes.

Ingredients

  • 1 unit long boy
  • 5 units boneless skinless chicken thighs
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tbsp salt
  • 0.5 tsp thyme
  • cooking oil
  • all-purpose flour
  • holy trinity
  • tomato paste
  • garlic
  • diced red skin potatoes
  • water
  • chicken base
  • Cajun seasoning
  • 1 sheet puff pastry
  • 4 small redskin potatoes
  • 10 oz beef sausage
  • 0.25 cup flour
  • 0.75 cup vegetable oil
  • 1 tsp chicken base
  • 2 cups water
  • 1 tbsp tomato paste
  • 1 unit diced green bell pepper
  • 0.5 unit diced onion
  • 3 stalks celery
  • 3 cloves minced garlic
  • 3 tbsp melted unsalted butter
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 2 tsp hot sauce
  • fresh parsley

Equipment

potbaking dishknife

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