Smoked Sausage And Chicken Pot Pie
Smoked sausage and chicken pot pie is not your Grandma’s pot pie recipe- unless your Grandma was Creole master chef! This hearty pot pie is stuffed with chunks of rotisserie chicken, sliced Andouille sausage, tender veggies in a slightly spicy Creole cream sauce.
Life is hard, but dinner doesn’t have to be,
And a pot pie, by itself, isn’t that hard to make.
Luckily, we’ve gotten this smoked sausage and chicken pot pie right for you and infused it with the perfect amount of Creole kick.
It’s a hearty pie that feeds big appetites with its creamy sauce, protein packed filling, veggies and buttery flaky crust.
Each and every time you make it, it’s like a little Louisiana magic touches your dinner table.
It brings ’em running to the table and keeps ’em coming back any time this is on the menu!
Ingredients
- Butter– Both for the roux you’ll need to thicken the gravy and again to brush on top of the pie crust
- Flour– For the roux
- Veggies– A classic holy trinity combination in Creole food of diced white onion, diced celery, and diced green bell pepper with some diced carrots thrown in for good measure
- Garlic– Minced
- Broth– Chicken broth. You could also use chicken stock.
- Cream– I recommend heavy cream for the thickest, most luscious sauce.
- Potatoes– A scant cup of diced russet potatoes
- Chicken– Chopped rotisserie chicken
- Sausage– Andouille sausage, thinly sliced
- Seasonings– Worcestershire sauce, hot sauce, Cajun seasoning, Creole seasoning, parsley, salt, and pepper
- Pie crust– The premade pie crust sold in the refrigerated section that comes with 2 9″ pie crusts rolled up inside the package
How to Make
This sausage and chicken pot pie is fairly easy to make.
To do it, melt the butter in a large skillet over medium heat.
Once the butter melts, whisk in the flour, whisking until the mixture’s smooth.
Let the roux cook, stirring continuously until it is golden and the consistency of paste.
At this point, stir in the onion, celery, pepper, and carrots.
Keep cooking, and stirring occasionally, until the veggies soften.
Then stir in the garlic, cooking an additional 30 seconds or until the garlic is fragrant.
Whisk in the chicken stock.
Once the stock is incorporated, whisk in the cream.
At this point, stir in the potatoes, chicken, sausage, the Worcestershire sauce, hot sauce, and all the seasonings.
Bring the mixture to a simmer and let it simmer, stirring occasionally, until the sauce has thickened and the potatoes are tender.
Once the filling is thick, unroll the first pie crust and transfer it to a 9″ pie dish that you’ve sprayed with nonstick spray, making sure the crust is flush along the bottom and goes evenly up against the sides.
Spoon the creole mixture evenly out into the dish.
Carefully unroll the second crust and top the pie with it, lightly pressing the edges together to ‘seal’ the pot pie crusts shut together.
Cut 1-3 small slits in the middle of the top crust, then lightly brush the top crust with melted butter.
Bake at 450 degrees for 20 minutes, or until the crust is golden brown.
Once the pot pie is golden brown, take it out of the oven and let the pie rest for 10-15 minutes to ‘set’ before slicing and serving warm.
Enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the pie plate in the fridge for up to 4 days.
Reheat individual portions in the microwave or the whole remainder in the oven until warmed through.
Freezing Instructions
This sausage and chicken pot pie freezes very well!
Just make it and assemble it in a freezer safe pie plate as directed above.
Do not bake it.
Instead put the lid on the pie plate and wrap it tightly with a layer of plastic wrap followed by a layer of foil.
Freeze it, making sure it is laying flat, until it is frozen solid.
The pot pie will stay good in the freezer for 3-6 months.
When you are ready to enjoy it, take it out of the freezer and put it in the fridge the night before so it defrosts.
Brush it with melted butter and bake until the crust is golden brown.
Tips and Tricks
- Make sure to keep stirring as you make the sauce. This will keep everything smooth.
- You can adjust the amount of spice you use. This isn’t very hot and spicy but you could certainly add more hot sauce and Cajun and Creole spices.
- If you want to avoid any overly browned crust edges, simply cover the edge of the pie crust with tin foil all the way around.
- The rest period is very important because it gives the creamy sauce time to set, which in turn gives you a pie that’s ready for slicing and not pie crust covered soup.
Other Pot Pie Recipes
Sausage and chicken pot pie is a delicious dinner with a Creole kick.
Make it today and enjoy!
Looking for other pot pie recipes?
Try these:
If you’ve tried this SAUSAGE AND CHICKEN POT PIE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Sausage & Chicken Creole Pot Pie
Ingredients
- 4 tbsp butter
- 4 tbsp flour
- 1/2 cup diced white onion
- 1/2 cup diced celery
- 1/4 cup diced green pepper
- 1 cup diced carrots
- 2 cloves garlic minced or pressed
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 scant cup diced russet potatoes
- 1 cup chopped rotisserie chicken
- 1 13.5 oz pkg Andouille sausage thinly sliced
- 1 tsp Worcestershire sauce
- dash hot sauce
- 1 tsp Cajun seasoning
- 1 1/2 tsp Creole seasoning
- 1 tsp parsley
- salt & pepper to taste
- 1 14.1 oz pkg refrigerated pie crusts
- 2 tbsp melted butter
Instructions
- In a large skillet melt the butter over medium heat. Add the flour, whisking until the mixture's smooth. Continue cooking the roux, stirring for another 2-3 minutes.4 tbsp butter, 4 tbsp flour
- Stir in the onion, celery, pepper, and carrots. Continue cooking, and stirring occasionally, until the veggies are tender. Stir in the garlic, cooking an additional 30 seconds.1/2 cup diced white onion, 1/2 cup diced celery, 1/4 cup diced green pepper, 1 cup diced carrots, 2 cloves garlic
- Whisk in the chicken stock. Once incorporated, whisk in the cream. Stir in the potatoes, chicken, sausage, the Worcestershire sauce, hot sauce, and all the seasonings. Bring the mixture to a simmer, and (stirring occasionally) simmer until the sauce has thickened & the potatoes are tender.2 cups chicken broth, 1/2 cup heavy cream, 1 scant cup diced russet potatoes, 1 cup chopped rotisserie chicken, 1 13.5 oz pkg Andouille sausage, 1 tsp Worcestershire sauce, dash hot sauce, 1 tsp Cajun seasoning, 1 1/2 tsp Creole seasoning, 1 tsp parsley, salt & pepper
- Prepare a 9" pie plate/dish with non-stick cooking spray. Gently unroll the first pie crust and transfer it to the pie dish so it's flush along the bottom and evenly up against the sides.1 14.1 oz pkg refrigerated pie crusts
- Spoon the creole mixture evenly out into the dish. Gently unroll the second crust and place it on top, lightly pressing the edges together to 'seal' the pot pie crusts shut together. Cut 1-3 small slits in the middle of the top crust, then lightly brush the top crust with melted butter.2 tbsp melted butter
- Bake at 450 degrees for 20 minutes, or until the crust is golden brown. Let the pie rest, away from heat, for a 10-15 minutes to 'set' before slicing and serving warm.
Notes
- Make sure to keep stirring as you make the sauce. This will keep everything smooth.
- You can adjust the amount of spice you use. This isn't very hot and spicy but you could certainly add more hot sauce and Cajun and Creole spices.
- If you want to avoid any overly browned crust edges, simply cover the edge of the pie crust with tin foil all the way around.
- The rest period is very important because it gives the creamy sauce time to set, which in turn gives you a pie that’s ready for slicing and not pie crust covered soup.
Nutrition
recipe adapted from Grandbaby Cakes
This looks delicious! Saw it on Southern Plate! Thanks for sharing the recipe!
Thanks u very much bro 😉