Creole Pot Pies Recipe
A savory, spicy Creole-inspired pot pie filled with chicken, seafood, and bold seasonings, encased in a buttery, flaky crust.
Ingredients
- 1 lb boneless chicken thighs (or shrimp, or sausage)
- 1 tbsp olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp Creole seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp thyme
- 1/2 tsp cayenne pepper (optional for extra heat)
- 2 tbsp flour
- 1 tbsp butter
- 1 sheet puff pastry (or pie crust)
- 1 egg (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add onions, bell peppers, and celery; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Cook Protein: Add chicken (or shrimp/sausage) and cook until browned.
- Make the Sauce: Stir in flour and butter to make a roux. Cook for 1-2 minutes, then gradually add chicken broth and diced tomatoes. Stir until thickened.
- Season: Add heavy cream, Creole seasoning, smoked paprika, thyme, cayenne, salt, and pepper. Simmer for 10 minutes until the filling thickens.
- Assemble Pies: Spoon the filling into ramekins or a baking dish. Top with puff pastry, sealing the edges.
- Egg Wash: Brush with egg wash for a golden crust.
- Bake: Bake for 20-25 minutes until golden brown.
- Cool & Serve: Let cool slightly before serving.
Notes
Adjust the spice level by adding more or less cayenne pepper.