Creole Pot Pie

Prep: 30 mins

Cook: 35 mins

Serves: 3

Description

This Creole Pot Pie with sausage and chicken will bring New Orleans cajun flavors to you in a fresh and new way.

Ingredients

1⁄2 sticks Butter

4 Tablespoons All-purpose Flour

1 cup Diced Onion, Celery And Green Pepper

1 teaspoon Minced Garlic

2 cups Chicken Stock

2 cups Diced Red Skin Potatoes

1 cup Diced Carrots

1 cup Shredded Chicken

14 ounces, weight Andouille Sausage, Sliced

1 teaspoon Worcestershire Sauce

1 teaspoon Hot Sauce

2 teaspoons Cajun Seasoning

1⁄4 teaspoons Creole Seasoning

1 teaspoon Parsley

Salt And Pepper, to taste

1 Roll (about 9 Oz. Size) Puff Pastry, Thawed

1 whole Large Egg, Beaten With 1 Tablespoon Of Water

Preparation

In a medium-sized pot, melt butter over medium low heat until a mildly browned. Whisk in flour and continue to cook over heat, creating a brown roux (about 7-9 minutes total).

Add in chopped onion, celery and green pepper and cook until tender. Add in minced garlic and only cook for 30-60 seconds (do not burn).

Whisk in chicken stock, then add in potatoes, carrots, shredded chicken and Andouille sausage and simmer on low until stew has thickened and ingredients have become tender.

Add in Worcestershire, hot sauce, all seasonings and parsley and lightly stir together. Salt and pepper to taste.

Ladle stew into oven safe ramekins.

Roll out puff pastry on floured surface. Cut out puff pastry rounds larger than the size of the ramekins. Brush the sides of the ramekins with egg wash and place puff pastry rounds on top of each ramekin. Brush the tops of each puff pastry round with egg wash and add two small slits to each pastry.

Bake for 30-35 or until puff pastry has puffed and is golden brown and inside filling is bubbly. Remove pot pies from oven to cool for 5-10 minutes. Enjoy warm.