Cajun Sausage Pot Pie
potatoes, smoked sausages, butter, yellow onion, garlic, flour, Cajun seasoning, milk, chicken broth, jalapeño, green onions, bell peppers, pie pastry sheets
Looking for a gut-warming, tasty recipe that will win the hearts and stomachs of all your guests? We’ve got you! Your homegate-goers will be tripping over each other to get a second helping of this Cajun Sausage Pot Pie.
If you’ve never had a Cajun dish, you are really missing out. This pot pie is filled with spicy, in-your-face flavors as well as hearty sausage, potatoes, and veggies. Seriously, you just can’t go wrong with this one.
2 cups Yukon Gold potatoes, diced into ½-inch cubes
2–4 smoked or Andouille sausages (depending on how meaty you like your filling)
1 cup butter, plus more for greasing pie pans
1 cup yellow onion, diced into ¼–½-inch squares
1 tablespoon garlic, minced
1 cup all-purpose flour
2 tablespoons Cajun seasoning, or to taste
1 ½ cups milk
2 cups chicken broth
½ jalapeño, seeds removed and finely diced
2 green onions, sliced into thin rounds
1 cup red bell peppers, diced
1 cup green bell peppers, diced
1 cup yellow bell peppers, diced
4 (14-ounce) boxes pie pastry sheets (also called puff pastry dough)
Preheat oven to 425 degrees F.
Place potatoes in a medium-sized saucepan. Cover with water until the water level just clears the top of the spuds. Bring water to a boil, then reduce heat to a simmer. Cook for 8–10 minutes, until fork tender.
Cook smoked sausages according to the stove top directions on the packaging. Remove from stove top, let cool for 2–3 minutes, then cut into bite-sized pieces.
Place the butter into a large skillet over medium-high heat. Once melted, add in the onions and garlic. Cook for 2–3 minutes, until the onions are tender.
Add into the skillet the flour and Cajun seasoning. Stir well into the butter until fully blended. Then, gradually add in the milk and broth, stirring continuously. Increase the heat to high and bring the mixture to a boil for about 2 minutes, or until it thickens. Reduce heat to low.
Add into the now-thickened mixture the jalapeño, green onions, bell peppers, and sausage pieces. Stir well. Remove from heat.
Grease a 9-inch pie dish and then unroll a pie pastry sheet into the pie dish. Trim the pastry sheet along the pie dish rim*. Add in half the sausage mixture and then cover with a second pie pastry sheet. Trim the edges along the pie dish rim and then press along the circumference with the tines of a fork. Cut slits in the top of the pie. Repeat with a second 9-inch pie dish.
Bake for 35–40 minutes on a low rack in the oven, or until the top of the pie is lightly browned. Let sit for 10 minutes before serving. Enjoy!
You can use the leftover pie pastry for other dishes or decoration. Or, depending on how much extra pie pastry there is, you could have enough to use as a layer for this recipe. To do so, ball up all scraps together, then roll out on a floured flat surface as you might bread dough.