Smoked sausage and chicken pot pie is not your Grandma’s pot pie—unless your Grandma was a Creole cook. This hearty Creole-style pot pie is filled with chunks of rotisserie chicken, sliced Andouille sausage, tender vegetables and a slightly spicy, creamy sauce.
Comforting and flavorful, this smoked sausage and chicken pot pie combines rich, savory elements with a flaky crust for a satisfying one-dish meal. The filling gets its base from a simple roux that becomes a silky Creole cream sauce, and the holy trinity of onion, celery and green pepper gives it authentic Southern depth. It’s easy enough for a weeknight but impressive enough to serve guests.
Ingredients
- Butter – for the roux and for brushing the crust
- Flour – to thicken the sauce
- Veggies – diced white onion, diced celery, diced green bell pepper, and diced carrots
- Garlic – minced
- Chicken broth – or chicken stock
- Heavy cream – for a rich, silky sauce
- Russet potatoes – diced (about a scant cup)
- Rotisserie chicken – chopped
- Andouille sausage – thinly sliced
- Seasonings – Worcestershire sauce, hot sauce (to taste), Cajun seasoning, Creole seasoning, parsley, salt and pepper
- Refrigerated pie crusts – a package with two 9″ crusts
How to Make
This smoked sausage and chicken pot pie comes together in a few straightforward steps. Read through the full method before you start so everything moves smoothly at the stove and oven.
- Preheat your oven to 450°F (232°C). Prepare a 9″ pie dish with nonstick spray.
- In a large skillet over medium heat, melt the butter. Whisk in the flour to form a smooth roux. Continue stirring and cooking the roux for about 2–3 minutes until it turns golden and has the consistency of a thick paste.
- Add the diced onion, celery, green pepper and carrots to the roux. Cook, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook an additional 30 seconds or until fragrant.
- Gradually whisk in the chicken broth until smooth. Once incorporated, whisk in the heavy cream. Add the diced potatoes, chopped rotisserie chicken and thinly sliced Andouille sausage. Stir in Worcestershire sauce, a dash of hot sauce, Cajun seasoning, Creole seasoning, parsley, and salt and pepper to taste.
- Bring the mixture to a gentle simmer. Cook, stirring occasionally, until the sauce thickens and the potatoes are tender. The filling should be creamy and thick enough to hold its shape when spooned into the crust.
- Gently unroll the first pie crust and press it into the prepared pie dish so it lies evenly on the bottom and up the sides. Spoon the Creole filling into the crust, spreading it evenly.
- Unroll the second pie crust and place it on top. Trim any excess, then lightly press and crimp the edges to seal. Cut 1–3 small slits in the center of the top crust to allow steam to escape, and brush the surface with melted butter.
- Bake at 450°F for about 20 minutes, or until the crust is a deep golden brown. Remove from the oven and let the pie rest for 10–15 minutes before slicing; this helps the filling set so slices hold together.
Storing Leftovers
Wrap the pie tightly and store any leftovers in the refrigerator for up to 4 days. Reheat individual slices in the microwave or warm the whole pie in a low oven until heated through.
Freezing Instructions
This pot pie freezes well if you want to make it ahead. Assemble the pie in a freezer-safe dish but do not bake. Cover with a lid, then wrap tightly with plastic wrap and foil. Freeze flat until solid. Stored this way, it will keep for 3–6 months.
To bake from frozen, thaw in the refrigerator overnight, brush with melted butter and bake until the crust is golden and the filling is hot.
Tips and Tricks
- Keep stirring while making the sauce so the roux remains smooth and lump-free.
- Adjust the spice level to your preference—add more hot sauce or Cajun/Creole seasoning for extra heat.
- Prevent crust edges from over-browning by loosely covering the rim with foil during baking.
- Letting the pie rest after baking is essential: it gives the creamy filling time to firm up for clean slices.
Other Pot Pie Ideas
If you enjoy this sausage and chicken Creole pot pie, try experimenting with different fillings such as pizza-inspired toppings, beef with a biscuit topping, or a rich seafood version for variety.
Nutrition (per serving)
Calories: 286 kcal | Carbohydrates: 10 g | Protein: 13 g | Fat: 22 g | Saturated Fat: 13 g | Sodium: 584 mg
If you try this SAUSAGE AND CHICKEN POT PIE, please share how it turned out. Credit: recipe adapted from Grandbaby Cakes.
