Chicken and Andouille Sausage Pot Pie

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

Serving: 6

Ingredients

• • 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
• flour
• 1 egg, beaten
• 1 tablespoon water

Directions: