SPICY CAJUN CHICKEN POT PIE
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
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.
CAJUN CHICKEN POT PIE
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
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
MINI CAJUN CHICKEN POT PIES
Take a shortcut or two: These pot pies are made with rotisserie chicken and refrigerated pie dough!
Categories weeknight meals dinner main dish poultry
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚. Melt the butter in a large Dutch oven over medium heat. Add the sausage and cook, stirring, until it begins to brown, about 3 minutes.
- Add the celery, bell pepper, onion and Cajun seasoning. Sauté until the vegetables start to turn translucent, about 8 more minutes.
- Stir in the chicken. Sprinkle the flour evenly over the vegetables and chicken and stir. Cook for a couple of minutes, stirring gently. Pour in the chicken broth, stirring constantly, and then stir in the bouillon cube until dissolved. (The flour will combine with the chicken broth to create a delicious gravy.) Stir in the heavy cream. Cook over low heat until slightly thickened, about 4 minutes. Remove from the heat.
- Put six 8-ounce ramekins on a rimmed baking sheet. Unroll the pie dough on a floured surface. Using a ramekin as aguide, cut out 6 circles of pie dough that are slightly bigger than the ramekin.
- Divide the chicken mixture among the ramekins. Place the dough rounds on top.
- Cut small slits in the top and press the dough gently against the sides of the ramekins to seal. Bake for 30 minutes,or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
CAJUN POT PIE
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
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
CRAWFISH POT PIE
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Bake the puff pastry on a baking sheet until all puffy and delicious, about 10 minutes. Set aside and increase oven temperature to 400 degrees F.
- Drain the crawfish tails and squeeze excess liquid out. (Wet tails can effect the thickness of the finished sauce.)
- In a pot of salty water, cook the potatoes until they are softened but have a little crunch still left in them, then drain and set aside.
- Add the turnips to a pot of BOILING salty water. Cook until softened, then drain and run under cold water. Set aside.
- In a medium saucepan (big enough to hold all the ingredients), melt the butter. When the butter is melted and bubbling, add the flour and blend in with a whisk. Keep whisking on medium heat for 5 minutes (do not brown, you are just cooking some of the floury flavor out).
- Add the stock and cream, then increase heat to medium-high. DO NOT STOP STIRRING. As it heats up the mixture will get thicker. Add the Worcestershire, porcini powder, hot sauce, and salt, pepper and Creole/Cajun seasoning to taste. Cook until the bechamel mixture is thickened and bubbly, then add the drained crawfish and mix in. Cook, stirring, until the mixture returns to a boil. (If the mixture needs more thickening you can do it with a mixture of flour and butter, a tablespoon at a time, waiting for it to return to a boil each time. This is as thick as it's gonna get.)
- Add the peas and carrots, pearl onions, potatoes and turnips. Stir gently, so as not to break up the potatoes and turnips.
- Spoon the mixture in vessel of your choice and top with the cooked puff pastry. Put the whole thing back into the oven.
- Have a beverage. Cook until and bubbly and the puff pastry is starting to brown. Garnish with fresh parsley and/or dill. Serve with lemon wedges and hot pepper infused vinegar.
CAJUN OYSTER PIE
A Louisiana favorite! You may add cooked vegetables to the filling if you wish.
Provided by KTEEKIMO
Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
- Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
- Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
- Bake in preheated oven for 30 minutes, until crust is golden.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 32.1 g, Cholesterol 27.1 mg, Fat 31.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 8.4 g, Sodium 550.9 mg, Sugar 2.1 g
JAMBALAYA POT PIES
This comforting Louisiana favorite is transformed into a flavorful appetizer, packed with shrimp, andouille sausage and chicken in a rich Cajun sauce.
Provided by Arlyn Osborne
Categories Pot Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Prepare the oven to 425 F and prepare the puff pastry shells according to package instructions.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet with high sides over medium high heat.
- Add the chicken and sausage and sauté until chicken is cooked through and sausage is browned, about 5 minutes. Transfer to a plate and set aside.
- Reduce heat to medium and add the onion, celery, bell pepper, jalapeno, and garlic. Season with salt and pepper and sauté until softened, about 10 minutes.
- Sprinkle the flour over the vegetables and stir to combine, cooking for about 60 seconds.
- Add the crushed tomatoes, chicken broth, Worcestershire, Cajun seasoning, gumbo file, thyme, and ½ teaspoon salt.
- Stir and let simmer for 2-3 minutes.
- Add chicken and sausage back in and continue to simmer for 3-4 minutes.
- Add shrimp and let cook gently for about 7-10 minutes until the shrimp are just cooked through.
- Stir in the heavy cream. Season with salt and pepper.
- Scoop into warm puff pastry shells and garnish with chopped parsley.
Nutrition Facts : Calories 661.2, Fat 39.9, SaturatedFat 10.7, Cholesterol 110.8, Sodium 982.7, Carbohydrate 49.6, Fiber 2.2, Sugar 2, Protein 25.3
DEEP DISH CAJUN CHICKEN POT PIE
Make and share this Deep Dish Cajun Chicken Pot Pie recipe from Food.com.
Provided by CookRachacha
Categories Savory Pies
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pie crust.
- In a large saucepan, melt butter.
- Stir in flour, Cajun seasoning, salt, and pepper.
- Add broth and milk. Cook and stir until thickened and bubbling.
- Stir chicken, mixed vegetable, and potatoes.
- Pour into deap dish pie plate or tin.
- Brush edges of dish with beaten egg to help pie crust adhere.
- Place pie crust over mixture. Cut to fit and crump edges all around. Cut steam vents in the top. If desired, re-roll and cut the excess pastry into strips or decorative shapes and lay over the crust.
- Brush with remaining beaten egg.
- Bake at 400F for 30 to 40 minutes until crust is browned.
Nutrition Facts : Calories 438.6, Fat 25.2, SaturatedFat 10, Cholesterol 92.2, Sodium 500, Carbohydrate 34.6, Fiber 4.7, Sugar 0.5, Protein 19.2
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