Cajun Holy Trinity Chicken Pot Pie

Ingredients

• 1.5 lbs Chicken breast, cubed
• 8 oz Andouille sausage, sliced into rounds
• 1 cup Yellow onion, diced
• 1 cup Green bell pepper, diced
• 0.5 cup Celery, diced
• 4 tablespoons Unsalted butter
• 0.33 cup All-purpose flour
• 2 cups Chicken broth
• 0.5 cup Heavy cream
• 2 tablespoons Cajun seasoning (salt-free)
• 0.5 cup Frozen peas
• 2 sheets Refrigerated pie crusts

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a 9-inch pie plate with one of the pie crusts.

2. 2

   In a large skillet over medium-high heat, brown the andouille sausage and chicken until cooked through, then remove and set aside.

3. 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. 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. 5

   Simmer the sauce until thickened, then stir in the heavy cream, peas, and the cooked meat mixture.

6. 6

   Pour the filling into the prepared pie crust and top with the second crust, crimping the edges to seal.

7. 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. 8

   Let the pie rest for 10 minutes before slicing to allow the Cajun gravy to set.