Cajun Pot Pie Recipes

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.

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.

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.

Steps:

• Combine sugar, butter, and salt in a food processor or with an electric mixer, beating at high speed just until mixture is creamy (about 30 seconds).
• Add the egg, vanilla, and milk and beat until blended.
• Add 1 1/3 cups flour and beat just until blended (do NOT overmix).
• With floured hands, shape the dough into a round, flat patty.
• Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days).
• In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes).
• Reduce heat to medium and add the pork, garlic, and seasonings.
• Cook for 4 minutes, stirring often; breaking up any large chunks and scraping the bottom of the pan (lower the heat if the onions start to turn dark brown).
• Add the beef and mix thoroughly.
• Lower the heat and let simmer for 5 minutes, stirring often.
• Mix in the potatoes and the stock.
• Cook for 10 minutes over med-low heat, stirring often.
• Strain the mixture very well and let cool at least 15 minutes before filling the pie shell.
• On a lightly floured surface with a floured rolling pin, roll out the dough to fit a 1.5" deep/8" round cake pan (dough should be 1/4" thick) or divide dough into 4 equal parts and then roll each out to 1/8" thickness.
• If making one large pie, grease and flour the cake pan and fit the dough inside, firmly pressing the bottom and the sides; trim the edges even with the top of the pan.
• Refrigerate dough for 15 minutes.
• Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes.
• Remove weights and bake just until the crust on the bottom part looks dry (15 minutes).
• Let cool for 5 minutes.
• In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended.
• Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two.
• Bake at 350F until the crust is golden brown (40-45 minutes).
• Let cool 10 minutes before serving.
• If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round.
• Place 1/4 of the filling to one side of the circle and spread the filling evenly over that half to within 1/2" of the edge.
• Fold the circle in half over the filling and seal by pressing the edge with a fork.
• Trim the edge to 1/4".
• In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F.
• Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel.
• Serve immediately.

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.

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.