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smoked sausage and chicken pot pie in a white pie plate
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4.50 from 2 votes

Smoked Sausage & Chicken Creole 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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Entree, Main Course
Cuisine: American, Southern
Servings: 6
Calories: 286kcal
Author: Meaghan @ 4 Sons R Us

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
US Customary - Metric

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

Calories: 286kcal | Carbohydrates: 10g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 584mg | Potassium: 189mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4627IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg