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5 from 1 vote

Smoked Sausage & Chicken Creole Pot Pie

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4


  • 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.