Blackened Chicken Pot Pie with Tasso Ham
Spicy blackened chicken pieces and salty Tasso ham in a thick, savory gravy.
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Ingredients
- 1 1/2 lbs Boneless skinless chicken breasts, cubed
- 6 oz Tasso ham, diced
- 3 tablespoons Blackening seasoning
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 1 large Bell pepper, diced
- 2 stalks Celery, diced
- 1/3 cup All-purpose flour
- 2 1/2 cups Chicken stock
- 1/2 cup Heavy cream
- 1 cup Frozen peas and carrots
- 2 sheets Refrigerated pie crusts
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the chicken cubes thoroughly in the blackening seasoning until heavily coated.
- 2
In a large heavy skillet or Dutch oven, melt 1 tablespoon of butter over high heat. Sear the chicken until charred and cooked through, then remove and set aside.
- 3
Lower the heat to medium and add the remaining butter. Sauté the Tasso ham for 3 minutes until the edges are crispy.
- 4
Add the onion, bell pepper, and celery (the Holy Trinity) to the skillet and cook until softened, scraping up the blackened bits from the bottom.
- 5
Whisk in the flour and cook for 2 minutes to create a light roux. Slowly pour in the chicken stock while whisking constantly to prevent lumps.
- 6
Stir in the heavy cream, frozen peas, carrots, and the cooked chicken. Simmer for 5 minutes until the gravy has thickened significantly.
- 7
Pour the mixture into a deep-dish pie pan. Cover with the pie crust, crimp the edges, and cut three small slits in the center for steam.
- 8
Bake for 25 to 30 minutes until the crust is golden brown and the filling is bubbling. Let rest for 10 minutes before serving.
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