cajun chicken pot pie
I hope everyone had a wonderful holiday weekend. Rustin and I drove back to Alabama to spend the long week (plus a few extra days) at my parents lake house. The drive was long and tiring, but being without our dog child in her favorite place in the world is not something we could do. The lengths we go to for our children!
I made this pot pie for dinner in order to clean out our fridge last week before we left. I was beaming from ear to ear because it was one of those meals that my sweet husband said over and over again throughout, "this is so good...this is amazing!". There are few things that make me happier than cooking a meal that someone I love LOVES.
I love traditional chicken pot pies, but this one was transformed cajun to me with the cajun spice blend, okra and lima beans...some of my favorite things.
Cajun Chicken Pot Pie
- 1 lb chicken breasts, cubed in 1 inch pieces
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small onion, diced
- 3/4 cup okra, frozen
- 3/4 cup lima beans, frozen
- 1/4 butter
- 1/4 cup flour
- 1 1/2 cups milk
- cajun seasoning
- salt and pepper
- olive oil
- 1 sheet prepared puff pastry, thawed
- 1 egg, beaten
1. Cook your lima beans fully in the microwave cover with water and cook as the package instructs, strain when finished. Cook okra in microwave half the time the package says, strain when finished.
2. In a medium sauté pan over medium heat, coat pan in olive oil. When the pan is heated, add onions, carrots and celery. Season with salt and pepper. Add in as much cajun seasoning as you want, depending on your spice level. I did about 1/4 teaspoon. Remove vegetables from pan.
3. Toss chicken in salt, pepper and cajun seasoning. Add more olive oil if needed. Add chicken to pan and cook through. Remove chicken.
4. Melt butter in pan. Any left over residue from the chicken you will leave in pan. Add flour to the melted butter and whisk constantly for 2-3 minutes. Slowly add milk, continuing to stir until the mixture is thickened, more than enough to coat the back of a spoon. Remove from heat and slowly fold in vegetables and chicken.
5. In 4 buttered ramekins pour the filling in to the brim.
6. Take a pizza cutter and cut the pastry length wise into 1/2 inch strips and then in half again. Lattice the strips on each ramekin.
7. In a small bowl add 1 tablespoon of water to egg and beat together. Brush the egg wash on top of each pot pie.
8. Cook pot pies at 350 degrees for 20-25 minutes, or until golden brown and bubbly.
Until next time,