It’s pie time and look at what we’re eating!!
My Chicken and Andouille Sausage Pot Pie is taking pie eating to a whole new level.
Why settle for regular ole’ good pot pie when you can add smoked andouille sausage and eat great pie?
If you’ve never experienced a sausage and chicken pot pie it’s time for you to join the pie eating party!
Why add andouille sausage?
Andouille sausage mixed with chicken, cooked in broth and cream takes on a whole new meaning of comfort food eating.
The smokiness of the andouille sausage adds so much flavor to an otherwise ‘traditional” pot pie.
First, we start off by sauteing our sausage in a little olive oil.
Add the chicken to the sausage mixture and cook that a little bit.
Now add your veggies minus the peas to the sausage/chicken mixture.
Don’t drain the sausage grease people.
We’re building layers of flavor and grease is a flavor!
Forget what you heard. Sausage grease is definitely a flavor. lol
After we’ve sauteed our mixture now we’re throwing a little flour on top of the mixture.
Cook the flour for a few minute before adding our chicken and beef broth.
Make sure you use low sodium broths. I like to control the salt in my cooking as much as possible.
The broth has been added and now we’re going to cook it for about 30 minutes on low.
After around 20-30 minutes it’s time to add our heavy cream that’s been mixed with cornstarch to thicken the pot pie.
Add the cream and let it simmer for a few moments then stir in the peas.
I add the peas last to retain texture and color.
Lastly, while the pop pie mixture cools slightly, prepare your puff pastry and cut it into strips.
Pour the pot pie mixture into a buttered casserole dish.
Top with the puff pastry strips and coat in the egg wash mixture.
Bake 30-40 minutes are until the puff pastry is golden brown.
Chicken and Andouille Sausage Pot Pie
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
- 1 lb chicken breast cut into 1/2 inch chunks
- 1 lb andouille sausage, smoked, cut into 1/2 inch chunks
- 1/2 cup flour
- 3 celery ribs, sliced
- 2 cups carrots, frozen, sliced
- 1 cup peas, frozen
- 1/2 cup red onion, diced
- 4 cloves garlic, minced
- 2 cups chicken broth, low sodium
- 2 cups beef broth, low sodium
- 1 cup heavy cream
- 2 bay leaves
- 2 tablespoons corn starch
- 1 tablespoon creole seasoning
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 teaspoons black pepper
- 1 teaspoon thyme, dried
- 1/4 teaspoon crushed red pepper
- extra virgin olive oil
- Tabasco to serve
- Puffed Pastry, defrosted
- 1 egg, beaten
- 1 tablespoon water
|Mix seasoning blend together and set aside.|
Rinse chicken, pat dry.
Coat with about 1 tablespoon of olive oil.
Season with 1 tablespoon of spice blend, set aside.
Heat around 2 tablespoons of olive oil in a skillet over medium heat.
Add chopped andouille sausage and cook around five minutes.
Add chicken and cook around 5 minutes more.
Add celery, carrots, and onion, season with 1 tablespoon of spice blend and cook five minutes more. Add garlic and cook one minute more.
Stir in one flour and mix well. Cook a few minutes.
Stir in chicken and beef broth.
Bring mixture to boil.
Reduce heat and simmer about 20 minutes.
Mix cornstarch with heavy cream.
Add cornstarch/cream mixture to pot. Cook for five minutes.
Stir in peas and turn off fire.
Allow mixture to cool slightly.
To Prepare Puffed Pastry:
Preheat oven to 400 degrees.
Roll defrosted puff pastry on lightly floured surface.
Cut puffed pastry into strips.
Pour meat mixture into a buttered casserole dish.
Top with puffed pastry strips overlapping.
Brush with egg/water mixture.
Bake at 400 degrees for 30-40 minutes. Until puffed pastry is golden brown.