Serves 6
80 min
Mini Cajun Chicken Pot Pies
Recipe GLPRff2aa0b035f92e
Individual-sized pot pies filled with a savory mixture of shredded rotisserie chicken, spiced andouille sausage, and a creamy Cajun vegetable gravy, all baked beneath a golden pastry crust. These elegant yet comforting mini pies deliver authentic Cajun flavors in a portable, elegant presentation.
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Ingredients
4 tablespoons salted butter
1 (3-ounce) andouille sausage link, diced
3 celery stalks, finely diced
1 red bell pepper, finely diced
1 large onion, finely diced
1 tablespoon Cajun seasoning
3 cups shredded rotisserie chicken
1/2 cup all-purpose flour, plus more for dusting
2 cups low-sodium chicken broth
1 chicken bouillon cube
1/4 cup heavy cream
2 rounds refrigerated pie dough
Directions
Preheat your oven to 400°F. In a large Dutch oven, melt the butter over medium heat. Once melted, add the diced andouille sausage and cook, stirring occasionally, until it begins to brown around the edges, about 3 minutes.
Add the diced celery, red bell pepper, and onion to the sausage. Sprinkle the Cajun seasoning over the vegetables and stir well to combine. Continue cooking, stirring frequently, until the vegetables begin to soften and turn translucent, approximately 8 minutes.
Stir in the shredded rotisserie chicken and mix until evenly distributed. Sprinkle the flour over the entire mixture and stir gently to coat everything evenly. Cook for about 2 minutes, stirring occasionally, to lightly cook the flour.
Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Add the bouillon cube and stir until it dissolves completely. The flour will thicken the broth into a rich gravy.
Stir in the heavy cream to add richness to the filling. Reduce heat to low and simmer gently for about 4 minutes, stirring occasionally, until the mixture has thickened slightly. Remove from heat and set aside.
Arrange six 8-ounce ramekins on a rimmed baking sheet. On a floured work surface, unroll both rounds of pie dough. Using an 8-ounce ramekin as a guide, cut out 6 circles of dough that are slightly larger than the ramekin opening.
Divide the warm chicken filling evenly among the six ramekins, filling each about three-quarters full.
Place one dough circle on top of each ramekin. Using a sharp knife, cut 2–3 small slits into the center of each dough circle to allow steam to escape. Gently press the edges of the dough against the sides of the ramekins to seal.
Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbling slightly around the edges.
Remove from the oven and let cool for 10 minutes before serving. This allows the filling to set slightly for easier eating.
