Creole Chicken Pot Pie

If classic comfort food had a bold Southern twist, this would be it. This Creole Chicken Pot Pie combines flaky puff pastry with a rich, savory filling packed with chicken, Andouille sausage, and warm Creole spices. It’s cozy enough for Sunday dinner but simple enough to prep ahead for a busy weeknight.

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Creole Chicken Pot Pie

Why You'll Love This Creole Chicken Pot Pie Recipe

• Comfort food with bold flavor: classic pot pie gets a flavorful Creole upgrade

• Make-ahead dinner: the filling can be prepped in advance and assembled when ready to bake

• Great for leftovers: reheats beautifully for next-day lunches

• Freezer-friendly option: assemble and freeze before baking for future busy nights

• Uses convenient ingredients: frozen vegetables and packaged puff pastry save time

• Customizable heat level: easy to adjust spice for kids or spice lovers

• Impressive but approachable: looks bakery-level but is totally doable at home

• Perfect for entertaining: a unique twist on a classic that guests will remember

Baking Tips & Tricks

• Pre-bake the bottom crust: this prevents a soggy base and keeps the pastry flaky

• Thicken the filling properly: simmer until rich and creamy before adding to the pastry

• Cool slightly before baking: let filling rest briefly so steam doesn’t make the pastry gummy

• Brush generously with egg wash: this creates a golden, bakery-style finish

• Let it rest before slicing: allow 5–10 minutes after baking so the filling sets properly

Creole Chicken Pot Pie Recipe

Prep: 30 minutes | Cook Time: 1.5 hours | Serves: 4

Ingredients:

2 sheets packaged puffed pastry

½ stick of butter

1/3 c. flour

1 tsp. Worcestershire sauce

1 c. onions, chopped

1 c. celery, chopped

½ T. cornstarch

2 tsp. minced garlic

2 c. chicken broth   

1 c. frozen peas/carrots

1 c. chicken, shredded

½ pkg. of Andouille Sausage, diced and cooked

1 tsp. Louisiana hot sauce

2 tsp. Creole seasoning

Salt/pepper to taste

1 egg whisked/w 1 Tbsp. of water

1 tsp. parsley

Let's Get Started!

1. Preheat oven to 400 degrees.

2. Prepare the Pastry Dough: Unfold 1 puff pastry sheet on a lightly floured surface.

Roll the pastry sheet into a 12-inch square, then press it into an 8x8 inch square dish.

Trim off excess pastry dough, the prick the dough with a fork.

Cover the pastry dough with aluminum foil and put it in the oven to bake for 20 minutes.

3. Prepare the Filling: In a large skillet or Dutch oven, add 2 Tbsp. of olive oil and cook the Andouille sausage for about five minutes, over a medium heat.

Stir in flour and cook over low heat to create a brown roux.

Add in onions, and celery, cook until tender (about 6 minutes).

Add in the minced garlic.

4. Add the cornstarch to the chicken broth and slowly whisk it in the pot, then add in the peas, carrots, and chicken.  Simmer on low until the broth has thickened and carrots are tender.

5. Add in Worcestershire sauce, hot sauce, creole seasoning and salt/pepper, then stir to combine.

6. Turn off the heat and spoon the chicken mixture into the prepared puff pastry dish.

7. Prepare the Pastry Topping: Unfold the second pastry sheet on a lightly floured surface.

Cut the pastry sheet into 6 equal strips.

Weave the pastry strips over the chicken dish and trim any excess pastry.

8. Combine the egg and water to make the egg wash, then brush it over the pastry strips and sprinkle with parsley.

9. Bake for 40-45 minutes until puff pastry is golden brown and filling is bubbly.

10. Remove from the oven and cool for 7 minutes, then serve.