Spicy Cajun Chicken Pot Pie Recipes

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CAJUN CHICKEN POT PIE



Cajun Chicken Pot Pie image

A delicious creamy chicken pot pie with a little bit of kick. Just add a salad, some bread and you have a wonderful, easy, fast satisfying comfort meal! This can also be made ahead of time.

Provided by Cajun Girl

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

1 deep dish pastry for double crust
2 tablespoons olive oil
3 skinless, boneless chicken breast halves, cut into bite size pieces
salt and ground black pepper to taste
1 (8 ounce) package portobello mushrooms, chopped
1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
½ cup chicken broth, or more as needed
1 (8 ounce) package cream cheese, softened
½ (14.5 ounce) can chopped tomatoes, drained
3 cups frozen mixed vegetables, thawed
¼ teaspoon crushed red pepper flakes

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Spray a deep dish pie pan with cooking spray. Arrange one pie crust on the bottom of the pan.
  • Heat the olive oil in a skillet over medium heat. Stir in the the chicken breast and season with salt and pepper. Cook and stir until the chicken is no longer pink in the center, about 7 minutes. Add the portobello mushrooms; cook and stir until the mushrooms are tender. Stir in the cream of chicken and cream of mushroom soups, chicken broth, cream cheese, and tomatoes. Stir in more chicken broth if the mixture becomes too thick. Stir in the mixed vegetables and red pepper flakes.
  • Pour chicken mixture into the prepared pan, reserving any leftover filling. Place the top crust on top, crimping the edges of the crusts to seal. Poke 4 to 5 holes in the top crust. Cover loosely with aluminum foil.
  • Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture.

Nutrition Facts : Calories 654.6 calories, Carbohydrate 49.8 g, Cholesterol 79.4 mg, Fat 40.4 g, Fiber 4.3 g, Protein 23.5 g, SaturatedFat 16.1 g, Sodium 995.8 mg, Sugar 5.8 g

CAJUN CHICKEN POT PIE



Cajun Chicken Pot Pie image

This seriously scrumptious Cajun Chicken Pot Pie Recipe is a slightly spicy and totally delicious twist on traditional chicken pot pie!

Provided by Whitney Bond

Categories     Main Course

Time 1h35m

Number Of Ingredients 22

17.3 oz package puff pastry (2 sheets - thawed)
¼ cup butter
1 cup carrots (peeled & chopped)
1 cup onions (chopped)
1 cup celery (chopped)
1 cup red bell pepper (chopped)
3 cloves garlic (minced)
1/3 cup flour
2 cups chicken broth
1 tbsp Old Bay seasoning
1 tsp dried oregano
1 tsp dried thyme
½ tsp cayenne pepper
½ tsp red pepper flakes
½ tsp kosher salt
½ tsp ground black pepper
1 lb boneless, skinless chicken breasts (cooked & shredded)
1 tbsp Louisiana hot sauce
1 cup frozen peas
¼ cup fresh parsley (chopped (divided))
1 egg (whisked)
1 tbsp water

Steps:

  • Preheat the oven to 400°F.
  • Unfold 1 puff pastry sheet on a lightly floured surface.
  • Roll the pastry sheet into a 12-inch square.
  • Press the pastry into an 8 inch x 8 inch square casserole dish.
  • Trim the excess pastry.
  • Prick the pastry thoroughly with a fork.
  • Place aluminum foil onto the surface of the pastry.
  • Place in the oven and bake for 25 minutes.
  • Remove from the oven and remove the aluminum foil.
  • While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat. Add the carrots, onions, celery and bell pepper, cook for 5-6 minutes.
  • Add the garlic and cook for an additional minute.
  • Add the flour and cook while stirring for 1-2 minutes or until the flour is golden brown.
  • Slowly stir in the broth and heat to a boil.
  • Cook and stir until the mixture boils and thickens.
  • Add the old bay seasoning, oregano, thyme, cayenne pepper, red pepper flakes, kosher salt and black pepper.
  • Add the shredded chicken, hot sauce, peas and 3 tablespoons parsley. Stir to combine.
  • Remove the skillet from the heat.
  • Spoon the chicken mixture into the already cooked puff pastry in the casserole dish.
  • Unfold the remaining pastry sheet on a lightly floured surface.
  • Cut the pastry sheet into 6 equal strips.
  • Weave the strips of puff pastry over the chicken pot pie filling. Trim any excess pastry.
  • Combine the egg and water to make an egg wash, then brush it over the pastry strips. Sprinkle with the remaining parsley.
  • Place in the oven and bake for 40-45 minutes.

Nutrition Facts : ServingSize 2 g, Calories 1052 kcal, Carbohydrate 81 g, Protein 39 g, Fat 63 g, SaturatedFat 20 g, Cholesterol 143 mg, Sodium 1415 mg, Fiber 7 g, Sugar 8 g

CINDI'S JAMBALAYA CAJUN POT PIE



Cindi's Jambalaya Cajun Pot Pie image

This is a great recipe to warm up a winters day, just an awesome twist to an ordinary chicken pot pie. Just enough spice and heat with the flavor of Cajun jambalaya throughout. It will have them coming back for more and more.

Provided by aaron cindi

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 2h5m

Yield 8

Number Of Ingredients 16

¼ cup canola oil
1 (16 ounce) package kielbasa sausage, cut into 1 inch pieces
1 pound cooked chicken meat, shredded
2 tablespoons Cajun seasoning, or to taste, divided
2 tablespoons Cajun blackened seasoning, or to taste, divided
1 onion, chopped
3 stalks celery, chopped
1 large green bell pepper, chopped
¼ cup all-purpose flour
2 quarts chicken broth, or as needed
1 ½ cups uncooked white rice
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon ground black pepper, or to taste
1 tablespoon cayenne pepper, or to taste
2 (9 inch) prepared pie crusts
1 beaten egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat canola oil in a large saucepan, and cook the kielbasa sausage and chicken meat over medium heat until the sausage has browned, about 10 minutes. Sprinkle the meat with 1 tablespoon of cajun seasoning and 1 tablespoon of blackened seasoning as it cooks. Remove the sausage and chicken from the pan, and set aside. Cook the onion, celery, and green bell pepper in the hot oil until the onion has turned translucent, about 5 minutes, sprinkling with 1 more tablespoon of Cajun seasoning and 1 tablespoon of blackened seasoning. Remove the vegetables with a slotted spoon, and set aside.
  • Make a roux with the oil left in the pan by sprinkling it with the flour. Whisk the flour and oil together, and cook over low heat, whisking constantly, until the mixture is a pale brown color. This could take up to 15 minutes; watch carefully so the roux doesn't burn. Slowly whisk in the chicken broth, about 1/2 cup at a time, to make a thin, smooth gravy. Bring the gravy to a simmer, mix in the cooked sausage, chicken, and vegetables, and cook until slightly thickened, about 20 minutes, stirring occasionally.
  • Mix the rice into the gravy mixture, and simmer until the rice is almost tender, about 15 minutes; mix in the shrimp and cook until they are opaque and pink, 5 to 10 minutes. Season the filling with black pepper and cayenne pepper; remove the filling from the heat.
  • Fit a pie crust into 1 9-inch pie dish; brush crust with beaten egg, and poke holes all over the crust with a fork. Bake in the preheated oven for 3 minutes. Fill the parbaked crust with the jambalaya filling, top with the second crust, and pinch and crimp the edges of the crust together with a fork. Brush the crust with more beaten egg, and cut several steam slits into the top of the crust.
  • Bake in the preheated oven until the crust edges begin to brown, 10 to 15 minutes. Line the edges of the crust with foil, and bake until the whole crust is golden brown, about 5 more minutes.

Nutrition Facts : Calories 840 calories, Carbohydrate 60.5 g, Cholesterol 194.3 mg, Fat 48.1 g, Fiber 3.9 g, Protein 38.2 g, SaturatedFat 14.8 g, Sodium 1572.2 mg, Sugar 3.2 g

CAJUN POT PIE



Cajun Pot Pie image

This is a cross between a pot pie and gumbo. I love the combo of the crispy puff pastry and the saucy filling.

Provided by Marney

Categories     Savory Pies

Time 2h20m

Yield 6-10 serving(s)

Number Of Ingredients 17

1/2 cup unsalted butter
1/2 cup flour
2 large onions, coarsely chopped
2 bell peppers, coarsely chopped
4 celery ribs, coarsely chopped
1 garlic clove, minced
4 cups hot chicken stock
4 ounces tomato paste
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon cayenne pepper
Tabasco sauce, to taste
1 lb chicken breast, diced
1/2 lb andouille sausage
2 lbs shrimp
1 sheet puff pastry

Steps:

  • Melt the butter over medium heat, sprinkle flour in the pan when the butter starts to bubble. Stir constantly until the mixture starts to turn a dark brown.(about 5 minutes) Quickly add the onions, peppers, celery and garlic, mix well. Remove from the heat for a minute; then turn the heat to low and place back on the heat.
  • Continue to cook and stir for about 5 minutes. Gradually add the chicken stock, followed by the tomato paste, parsley, thyme, bay leaves, cayenne and Tabasco. Simmer for 30 minutes. Add the chicken and sausage, cook for another hour (mixture will be very thick). Fold in the shrimp and put into a large baking dish.
  • Cover with the puff pastry. Bake in a 400 degree farenheit oven for 30 minutes.

Nutrition Facts : Calories 914.6, Fat 52.1, SaturatedFat 20, Cholesterol 429.3, Sodium 2712, Carbohydrate 42.2, Fiber 3.8, Sugar 7, Protein 66.9

SPICY CAJUN CHICKEN POT PIE



Spicy Cajun Chicken Pot Pie image

This chicken pot pie with Cajun seasoning and pickled jalapenos gets a simple pie-crust cracker for all the comfort and none of the hassle.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

One 9-inch round refrigerated pie dough
1 1/2 cups whole milk, plus more, for brushing
1 teaspoon chopped fresh thyme
1 teaspoon Cajun seasoning
3 tablespoons unsalted butter
1 small green bell pepper, diced
1/2 medium onion, chopped
3 tablespoons all-purpose flour
8 ounces small red potatoes, diced
3 cups coarsely shredded cooked chicken (from a rotisserie chicken)
1 tablespoon chopped pickled jalapenos
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the pie dough on a baking sheet and brush with a little milk. Sprinkle with the thyme and 1/4 teaspoon of the Cajun seasoning. Bake until golden brown and crisp, 15 to 18 minutes. Break into quarters.
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add the bell pepper, onion and remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle in the flour and cook, stirring, about 2 minutes. Gradually pour in the milk while stirring to avoid lumps. Add the potatoes and 2 cups water. Bring to boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked and the liquid is thickened, about 15 minutes. Add the chicken and jalapenos and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper.
  • Serve in shallow bowls with a portion of pie crust.

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