Spicy Chicken & Andouille Pot Pies

D'Artagnan | Yield: Makes 6 small pies, or 1 large pie to feed 6
These Cajun-spiced pot pies are stuffed with tender chicken, flavorful andouille sausage, and hearty vegetables with a golden brown puff pastry lid. They’re the ultimate cold-weather comfort food.
New Spicy Chicken & Andouille Pot Pies Recipe | D'Artagnan

Ingredients

  • Neutral oil, we used avocado oil
  • 8-10 Organic Chicken Tenderloins
  • Kosher salt & freshly ground black pepper
  • 4 tablespoons unsalted butter, divided use
  • 4 links Andouille Cajun-Style Sausage, cut into quarters lengthwise then sliced
  • 3” piece leek, white and light green parts only, halved and thinly sliced
  • 1 carrot, diced
  • 1 rib celery, diced
  • 1 green bell pepper, stemmed, seeded, and diced
  • 1 clove garlic, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 3 Yukon gold potatoes, scrubbed and finely diced
  • 2 tablespoons all-purpose flour
  • 1½ cups chicken stock
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ cup heavy cream
  • 1 large sheet best-quality puff pastry, chilled, we used Dufour brand

Preparation

  1. Preheat oven to 400 degrees F. Place 6 large ramekins or 1 medium casserole dish on a rimmed sheet pan, set aside.
  2. Season chicken tenders with salt and pepper. In a Dutch oven over medium-high flame, heat about 1 tablespoon of oil and when the oil shimmers, brown chicken well, about 2 minutes each side. Remove to a plate and set aside. To the same pot, add 2 tablespoons of butter and melt over medium-high heat. Add andouille and sauté until browned, about 3-4 minutes. Using a slotted spoon, remove sausage to a bowl and set aside. Leave any fat in the pot.
  3. Lower the heat to medium and add leek, carrot, celery, and bell pepper. Sauté until just softened, about 3-4 minutes; add garlic and thyme, sauté about 2 minutes more. Stir in potatoes. Continue to cook, stirring occasionally, about 6-8 minutes. Sprinkle flour over vegetables and turn to coat evenly; cook until flour starts to take a little color, about 5 minutes. Stir in chicken stock, scraping up all of the browned bits from the bottom and sides of the pot. Bring mixture to a simmer, cover and let it bubble away for about 5-6 minutes.
  4. Chop chicken into bite-sized pieces and add to the pot, along with any accumulated juices. Stir in andouille, smoked paprika, and cayenne pepper. Stir in heavy cream. Bring mixture back to a simmer, turn heat down to low, cover and cook, stirring occasionally, until potatoes are cooked through and sauce has thickened, about 10 minutes. Taste for seasoning and add salt and/or pepper, if needed. Distribute the mixture evenly into the prepared ramekins or casserole, let cook about 15 minutes. Meanwhile, prepare the pastry.
  5. If making individual pies: cut puff pastry into 6 equal portions. Cutting straight down the pastry, rather than dragging the knife through it, will give you better puff. Make sure the pastry is large enough to cover the entire ramekin with about a 1/2” margin. Roll out lightly if needed, or trim if needed. Cut a steam hole in the center of each piece.
  6. If making one large pie: make sure the pastry is large enough to cover the entire casserole with a 1” margin. Roll out lightly if needed, or trim if needed. Cut a steam hole in the center of the pastry.
  7. Place the pastry lids on top of the prepared dishes, folding over the edges and pressing the pastry gently at the rim to affix.
  8. Bake until pastry is puffed and golden, and filling is hot and bubbly, 18-25 minutes. Let pies rest for 7-10 minutes before serving.