Cajun Holy Trinity Chicken Pot Pie
A spicy twist featuring the 'holy trinity' of bell peppers, onions, and celery with andouille sausage.
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Ingredients
- 1 1/2 lbs Chicken breast, cubed
- 8 oz Andouille sausage, sliced into rounds
- 1 cup Yellow onion, diced
- 1 cup Green bell pepper, diced
- 1/2 cup Celery, diced
- 4 tablespoons Unsalted butter
- 1/3 cup All-purpose flour
- 2 cups Chicken broth
- 1/2 cup Heavy cream
- 2 tablespoons Cajun seasoning (salt-free)
- 1/2 cup Frozen peas
- 2 sheets Refrigerated pie crusts
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a 9-inch pie plate with one of the pie crusts.
- 2
In a large skillet over medium-high heat, brown the andouille sausage and chicken until cooked through, then remove and set aside.
- 3
In the same skillet, melt the butter and sauté the onion, bell pepper, and celery (the holy trinity) until softened, about 6 minutes.
- 4
Whisk in the flour and Cajun seasoning, cooking for 2 minutes to create a light roux, then gradually stir in the chicken broth.
- 5
Simmer the sauce until thickened, then stir in the heavy cream, peas, and the cooked meat mixture.
- 6
Pour the filling into the prepared pie crust and top with the second crust, crimping the edges to seal.
- 7
Cut small slits in the top crust for steam to escape and bake for 30-35 minutes until the crust is golden brown.
- 8
Let the pie rest for 10 minutes before slicing to allow the Cajun gravy to set.
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