Creole Pot Pie Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual pot pies filled with chicken, sausage, vegetables, and Creole-spiced broth, topped with puff pastry. A celebration of New Orleans flavors, perfect for Mardi Gras or any festive dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ½ stick butter
- 4 tablespoons all-purpose flour
- 1 cup chopped onion, celery and green pepper
- 1 teaspoon minced garlic
- 2 cups chicken stock
- 2 small red skinned potatoes (diced)
- 1 cup diced carrots
- 1 cup shredded chicken
- Half-package of Johnsonville Andouille Split Rope Sausage
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons cajun seasoning
- ¼ teaspoon creole seasoning
- 1 teaspoon parsley
- Salt and pepper to taste
- 1 roll puff pastry (thawed in the refrigerator the night before)
- 1 large egg beaten with 1 tablespoon of water
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 2024mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1473mg
- Calcium
- 132mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2024MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.