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Golden flaky Cajun chicken pot pie with creamy chicken, smoky andouille sausage, peas, and corn in a rich Cajun gravy.
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Cajun Chicken Pot Pie with Andouille Sausage

This Cajun chicken pot pie is filled with tender chicken thighs, smoky andouille sausage, Cajun vegetables, and creamy spiced gravy baked inside flaky golden pie crust. Rich, savory, and packed with bold Louisiana-inspired flavor, this comforting Southern-style dinner is perfect for cozy family meals and make-ahead leftovers.
Course dinner, Main Course
Cuisine American, Cajun, Southern
Keyword andouille sausage pot pie, cajun chicken pot pie, cajun comfort food, cajun dinner recipe, chicken pot pie with andouille sausage, creamy chicken pot pie, homemade chicken pot pie, louisiana style chicken pot pie, southern chicken pot pie, spicy chicken pot pie
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 540kcal
Cost $20 for entire recipe

Equipment

  • large Dutch oven or skillet
  • 9-inch pie dish
  • Baking sheet
  • Whisk
  • Cutting board
  • knife
  • measuring cups
  • Measuring spoons
  • wooden spoon
  • pastry brush

Ingredients

Filling

  • 1 tablespoon neutral oil
  • 1 tablespoon unsalted butter
  • 1 pound boneless skinless chicken thighs diced into small bite-sized pieces
  • 5 ounces andouille sausage sliced thin
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow onion diced
  • 1 small green bell pepper diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon white pepper
  • Small pinch cayenne pepper
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons all-purpose flour
  • 1 2/3 cups warm chicken stock
  • 1/2 cup heavy cream room temperature
  • 1/3 cup frozen peas
  • 1/4 cup frozen corn
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped parsley
  • 2 green onions thinly sliced

Crust

  • 2 pie crusts
  • 1 egg
  • 1 tablespoon water

Instructions

Step 1: Brown the Chicken and Sausage

  • Preheat oven to 400°F.
  • Pat chicken dry thoroughly and season with 1 teaspoon Cajun seasoning, salt, and black pepper.
  • Heat oil and butter in a large Dutch oven or skillet over medium-high heat.
  • Add chicken in a single layer and cook about 5 minutes until golden brown.
  • Add sausage and cook another 2 minutes until lightly caramelized.
  • Transfer mixture to a plate, leaving drippings in the pan.

Step 2: Cook the Cajun Vegetables

  • Add onion, celery, and bell pepper to the pan.
  • Cook 7–8 minutes until softened and lightly golden.
  • Add garlic and cook 30 seconds.
  • Stir in Cajun seasoning, smoked paprika, thyme, white pepper, cayenne pepper, and tomato paste.
  • Cook 1 minute until fragrant.
  • Stir in Worcestershire sauce.

Step 3: Make the Creamy Filling

  • Sprinkle flour evenly over the vegetables.
  • Cook while stirring constantly for 1 minute.
  • Slowly pour in warm chicken stock while whisking continuously.
  • Simmer 3–4 minutes until slightly thickened.
  • Reduce heat to low and stir in heavy cream.
  • Return chicken and sausage to the skillet.
  • Add peas and corn.
  • Simmer gently for 2 minutes.
  • Turn off heat and stir in lemon juice, parsley, and green onions.
  • Allow filling to cool for 15 minutes before assembling.

Step 4: Assemble the Pot Pie

  • Place one pie crust into a 9-inch pie dish.
  • Add cooled filling evenly.
  • Top with second crust.
  • Seal and crimp edges tightly.
  • Cut several steam vents into the top crust.
  • Whisk egg and water together and brush over crust.

Step 5: Bake

  • Place pie dish on a preheated baking sheet.
  • Bake 35–40 minutes until crust is deep golden brown and filling is bubbling.
  • Tent loosely with foil if browning too quickly.
  • Rest 20 minutes before slicing.

Notes

  • Using chicken thighs instead of chicken breast gives this Cajun chicken pot pie a richer flavor and more tender texture after baking.
  • Browning the chicken and andouille sausage properly adds deep smoky flavor that makes the filling taste more authentic and savory.
  • Letting the filling cool slightly before assembling helps keep the bottom crust flaky instead of soggy.
  • Warm chicken stock and room temperature heavy cream create a smoother Cajun gravy with a silky texture.
  • Bake the pot pie on a preheated baking sheet for a crispier golden bottom crust.
  • Cutting several steam vents into the top crust allows excess moisture to escape and helps the crust bake evenly.
  • The filling should look slightly loose before baking because it thickens more as the pot pie rests.
  • Cajun seasoning blends vary in saltiness, so taste the filling before adding additional salt.
  • For a spicier Cajun chicken pot pie, add extra cayenne pepper or diced jalapeños to the filling.
  • This creamy Cajun chicken pot pie reheats beautifully and tastes even more flavorful the next day.