By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
235 cal · 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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
Comments
Andouille sausage and rotisserie chicken are easy wins at any of the major Charlotte chains, and cajun seasoning is standard at Food Lion and Harris Teeter, so ingredient availability is solid with no special trips required. Cost per serving runs about 3.50 to 4.00 dollars depending on whether you use store-brand chicken and cream, making this economical for a dinner that feels special. The stated 80 minutes is honest if you're making pie dough from scratch, but drops to roughly 55 minutes if you buy pre-made dough, so check the recipe's assumption there. This is a good family dish that reheats well in a 350-degree oven and doesn't demand constant attention once the filling simmers, though the individual ramekins add plating work that feels more restaurant than weeknight.
Sign in or create a free account to add your review.
