Cajun Chicken and Sausage Pot Pie

• temps total: 55 minutes

Ingrédients

2 large chicken breasts

1/2 lb andouille sausage, cubed

Olive oil

½ cup butter, divided

1 yellow onion, diced

2 celery stalks, diced

2 carrots, sliced into half-moons

1 tbsp @tonychacheres, divided

1 tsp smoked paprika

Dash of cayenne pepper (to taste)

6-8 cloves garlic, minced

1/4 cup flour

1/2 cup dry white wine, optional

1 ½ cups chicken broth

1/2 cup cream

1 tsp chicken bouillon, optional

1 cup frozen peas

1 tbsp Worcestershire sauce

1/2 tbsp fresh thyme, chopped

1/2 tbsp fresh rosemary, chopped

1/2 cup fresh parsley, chopped

1/2 cup freshly grated Parmesan

1 sheet frozen puff pastry, thawed and rolled out

1 egg wash (1 egg + 1 tbsp water or cream)

Instructions

Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Add the sausage and cook until browned. Remove and set aside.

Add another touch of olive oil and butter. Add the chicken breasts and cook until fully cooked (about 5-6 minutes per side). Remove, shred, and set aside.

Add more butter or olive oil if needed. Add the onion, celery and carrots, and season with Tony’s, smoked paprika, and cayenne. Sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute.

Clear a center in the skillet and melt 1/4 cup butter in the empty space. Whisk in the flour and cook for 1-2 minutes.

Pour in the white wine (if using), stirring to deglaze the pan. Let it cook for 2-3 minutes.

Slowly pour in the chicken broth while whisking. Stir in the heavy cream, chicken bouillon, and season with Tony’s (to taste). Simmer for 5-7 minutes, stirring occasionally, until thickened.

Once thick, stir in the chicken, sausage, peas, Worcestershire sauce, Parmesan, parsley, thyme, and rosemary. Taste and adjust seasonings.

Preheat the oven to 400 F.

Lay the puff pastry over the skillet, folding any excess around the edges, and brush with the egg wash. Cut small slits in the pastry to allow steam to escape.

Bake for 20-30 minutes or until the pastry is golden and puffed.

Let cool for 5-10 minutes before serving. Garnish with parsley and enjoy!