Jambalaya Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Jambalaya with chicken and sausage baked under a flaky puff pastry crust. Spiced with Creole seasoning and cayenne, rich with cream and tomatoes. A Cajun-inspired one-dish dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 lb boneless (skinless chicken breasts, cut into 1-inch pieces)
- 2 Tablespoons olive oil
- 1 andouille sausage about 6-8 inches long (sliced)
- 1/2 small onion (diced)
- 2 cloves garlic (minced)
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup heavy whipping cream
- 1 Tablespoon fresh thyme
- 1/2 teaspoon cayenne powder
- 2 teaspoons creole seasoning
- 1/4 teaspoon onion powder
- 1/2 cup diced green pepper
- 1 cup diced tomatoes
- 1 sheet frozen puff pastry thawed
- 1 egg (beaten)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 733mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 446mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 733MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.