Classic Comfort + Cajun Flavors = The Best Pot Pie

This recipe takes the timeless pot pie idea and makes it a flavorful new favorite that’s easy to make!  Take a trip south for a Cajun twist on a traditional favorite. Instead of the usual, it’s loaded with crawfish, shrimp and andouille sausage with just the right amount of heat to keep things interesting.

I prefer to make these as individual pot pies rather than one large one. So this recipe is for about 2-4 pot pies depending on how big your ramekin is. By using a premade pie crust shortcut you can have this meal ready quickly and get a perfect flaky, golden crust every time.

Speaking of crusts – traditionally a pot pie has a top and a bottom crust. You’ll see this only has a top. That helps keep prep super simple but if you find yourself missing the bottom crust it can be added before you add any filling to your ramekin. 

Cajun Pot Pie

Course: Draft
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

This Cajun pot pie combines flavors of the South with the classic comforts we know and love. Check out this spicy upgrade for your next dinner idea.

Ingredients

  • 1 celery stalk, diced

  • 1 red bell pepper, diced

  • Half a white onion, diced

  • 1/4 lb sliced Andouille sausage

  • 6-8 ounces crawfish tail meat

  • 1/4 lb raw shrimp, peeled and deveined with tails removed

  • 3 Tbs salted butter

  • 3 Tbs Flour

  • ½ cup chicken broth or stock

  • Premade pie crust

  • 1 egg

  • Cajun seasoning to taste (The sausage and chicken stock have enough salt to season the dish so you may not need much)

  • Cayenne pepper to taste, if you like it spicy – skip it if you don’t

Directions

  • Preheat the oven
    -Preheat oven according to your pie crust directions and chop all the veggies.
  • Brown the sausage
    -In a large pan brown the sausage on medium- high heat. Once browned remove from pan and set aside.
  • Make pot pie filling
    -Drop the pan heat to medium. Melt down the butter and whisk in flour to make a roux. Flour should be completely dissolved and roux should be brown before adding in the veggies. Stir to combine.
    -Once the chopped veggies begin to get tender add in the crawfish, shrimp, chicken stock and any seasonings. Mix well.
    -Once combined, add the sausage back in the pot.
    The filling should be thick but if you need your filling more thinned out, add additional chicken stock to reach the desired consistency.
  • Prep the crust
    -Roll out the pie crust
    -Cut the pie crust into circles that are slightly larger than the ramekin you will be using.
    -Cover the ramekin with the pie crust, press to seal the edges along the outside and brush the top with an egg wash. (Scramble an egg and brush it across the top of the pie crust)
    -Bake according to package directions.
     
     

Recipe Video