Grandma’s recipe might have to take a back seat, because this Smoked Sausage & Chicken Creole Pot Pie is the new aged version of the old fashioned favorite. A hearty pot pie filling with chunks of rotisserie chicken, sliced Andoullie sausage, tender veggies in a slightly spicy Creole cream sauce- it’s main meal magic that’s meant to grace your dinner table.
Parenting is hard, y’all. Even on our best days, it’s a lot of trial & error. Parenting teens?
That’s not just hard, it’s anyone’s best guess as to what works today and what will work tomorrow. We try our best, but I’m convinced if my kids won’t drive me into an early grave, they’re at least trying to give me a full on head of gray hair.
People used to tell me this old wives tale that boys were soooooo much easier that girls.
Well, I’m here to set that myth on fire and tell you that is doesn’t matter if they’re a boy OR a girl, teenagers are difficult. And they’ve all got a bunch of confusing, pent-up hormones.
And every single one of them resents you for being their parent, as opposed to their friend, when you’ve got to tell them no. Or when you have to discuss poor choices, and what they coulda, shoulda done.
My particularly hard headed teens are probably well and truly sick of hearing my favorite catch phrase, that insanity is doing the same thing over and over, but expecting different results.
And while that is a motto that can be applied to all walks of life, it’s also one I find myself applying to the kitchen as well as our regular lives.
Take this Smoked Sausage & Chicken Creole Pot Pie, for example. I had to make it not once, not twice, but three times before perfecting the recipe. This time, the 3rd time was in fact the charm.
A pot pie, by itself, isn’t that hard to make. What can be hard is getting the ratios of ingredients and cream right so that both crusts are cooked through and it isn’t a soupy mess when you slice into it. Luckily, we’ve gotten it right for you, and infused it with the perfect amount of Creole magic.
I wasn’t too worried about it, but if you want to avoid any burnt or overly browned crust edges- simply cover the edge of the pie crust with tin foil all the way around. Also, 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. Trust me on this, I learned the hard way.
A scrumptious filling featuring tender, sauteed vegetables, chopped rotisserie chicken and slices of smoked andoullie sausage are tossed in a creamy Creole seasoned sauce. Baked between two layers of flaky, buttery pie crusts- this Smoked Sausage & Chicken Creole Pot Pie is a full meal in a single dish.
A delicious new twist on pot pie, this version is filled with rotisserie chicken, smoked sausage, tender veggies, all swimming in a creole seasoned cream sauce between to buttery flaky layers of pie crust.
- 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
- 2 cups chicken broth
- 1/2 cup cream
- 1 scant cup diced russet potatoes
- 1 cup chopped rotisserie chicken
- 1 pkg Andoullie smoked sausage, thinly sliced
- 1 tsp Worcestershire sauce
- dash of hot sauce
- 1 tsp Cajun seasoning
- 1 1/2 tsp Creole seasoning
- 1 tsp parsley
- salt & pepper, to taste
- 1 pkg of 2 9" round pie crusts
- 2 tbsp melted butter
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.
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.
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.
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.
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.
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.
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