Cajun Pot Pie



1 1/2 cups flour

1 stick unsalted butter, cold

1/2 cup water with ice in it

2 boneless skinless chicken breasts

Olive oil

Salt, Pepper, Thyme

2 cups chicken stock

1 cup cream

2 tbsp butter

2 onions, roughly chopped

3 carrots, chopped & unpeeled

3 celery stalks, chopped

2 1/2 cups roughly chopped or sliced mushrooms

1 1/2 tsp minced garlic

salt & pepper

1 cup frozen peas

2 cups frozen corn

1/4 cup + 1 tbsp flour

1 egg yolk

1 tsp water


Preheat your oven to 400

For pastry topping: in a large bowl, add flour

Cut butter into small squares and work into flour with pastry blender or fork until butter is pea-sized

Remove ice from measuring cup and slowly add in water while working mixture into dough with hands

When mixture can be formed into a large ball and stays together cover with plastic wrap and refrigerate (this step can be done the day before)


Rub chicken breasts with some olive oil and coat with salt, pepper, and thyme

Place in a baking dish and bake covered until cooked, but still moist

Set chicken aside to cool and turn oven down to 375!

In a small saucepan, combine chicken stock and cream over medium-low heat

When liquid begins to form bubbles, turn burner on low and cover (if mixture continues to bubble or boil, turn burner off)

In a dutch oven, let butter melt over medium-high heat and add the ingredients: onions through garlic

Add salt & pepper to taste and then simmer until veggies are soft

Meanwhile, shred or cut chicken into chunks and set aside

Add corn and peas to dutch oven and cook for another minute or so

Add chicken

Mix in flour, then pour chicken stock/cream mixture in

Stir until combined and flour is dissolved

Pour mixture in a greased 2.5-3 quart casserole dish

Roll out pastry dough in between 2 pieces of wax paper in the size/shape that will cover dish

Cover top of veggie mixture with the dough

In a small bowl, whisk egg yolk and water together, then brush over pastry dough

Bake about 20 minutes or until pastry is golden brown