Spicy Cajun Chicken Pot Pie
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 21 G., saturated fats 10 G., proteins 32 G., carbohydrates 24 G., fiber 2 G., cholesterol 111 mg, sodium 723 mg, sugar 6 G.
Calories 410, total fat 21 G., saturated fats 10 G., proteins 32 G., carbohydrates 24 G., fiber 2 G., cholesterol 111 mg, sodium 723 mg, sugar 6 G.
If you love pot pie but don't have time for the hassle, try this simple version: the filling is a thick soup and served with a slice of spiced crust, baked separately. This version combines traditional Cajun flavors with Cajun seasoning, pickled jalapeños, and green bell peppers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 sheet (22 cm) chilled pie dough
- 1.5 cups whole milk + extra for greasing
- 1 teaspoon chopped fresh thyme
- 1 tsp Cajun seasoning
- 3 tablespoons unsalted butter
- 1 small green bell pepper, diced
- Half a medium onion, chopped
- 3 tbsp. flour
- 200 g red potatoes, diced
- 3 cups shredded grilled chicken
- 1 tablespoon chopped pickled jalapeños
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Recipes with similar ingredients: grilled chicken, puff pastry, red potatoes, jalapeno pepper, sweet pepper, milk, thyme, Cajun seasoning
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Place the pie crust on a baking sheet and brush with a little milk. Sprinkle with thyme and 1/4 teaspoon Cajun seasoning. Bake until golden brown and crisp, 15-18 minutes. Divide the crust into 4 pieces.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the bell pepper, onion, and the remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Sprinkle in the flour and cook, stirring, for about 2 minutes. Gradually pour in the milk, stirring to prevent lumps. Add the potatoes and 2 cups of water. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked through and the liquid has thickened, about 15 minutes.
- Add the chicken and jalapeño and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper to taste.
- Serve in shallow bowls with the crust.
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