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–+ servings
a skillet full of chicken pot pie with a slice removed

Gluten-Free Cajun Chicken Pot Pie

Enjoy gluten-free chicken pot pie with a Cajun twist! Tender chicken breasts, andouille sausage, and veggies are tossed in creamy, savory gravy, and encased in a buttery, flaky pie crust. Make this recipe dairy-free with a few easy ingredient swaps.
5 from 5 votes
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Course: Dinner, Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8
Calories: 544kcal
Author: Capri Lilly

Ingredients

Seasoning for the Chicken:

  • 1 lb chicken breast, about 2 boneless skinless chicken breast (cut into cubes after cooking)
  • 1 tsp cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Chicken Pot Pie:

  • 3 carrots, diced about 2 cups
  • ½ onion, chopped
  • 2 celery stalks, diced about 1 cup
  • 6 garlic cloves minced
  • 1 red bell pepper, diced
  • 2 jalapeños, diced optional
  • 2 tbsp salted butter
  • 8 oz Andouille Sausage cut into bite sized pieces
  • 3 tablespoons All-purpose flour (gluten-free or regular) (ensure gluten-free if necessary)
  • 3 sprigs of thyme or 1 tsp Dried thyme
  • 2 tablespoons cajun seasoning
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 1.5 cup chicken broth plus more as needed
  • 1 cup coconut cream or heavy cream
  • 1 package pie crust of two crusts (gluten-free or regular)
  • 1 egg lightly beaten

Instructions

  • Preheat the oven to 200c/400f.
  • Season chicken with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper
  • Add butter to a skillet over medium and cook chicken breast for 6 minutes on each side. Remove the chicken from the heat. Wrap tightly in foil and set aside
  • Add chopped onions, carrots, celery, red pepper, jalapeño, and garlic to the skillet. Sauté over medium heat for 10 minutes. Then add sausage and sauté for another minute 5 minutes.
  • Add flour, spices, and thyme to the skillet and mix well. Sauté for 2-3 minutes stirring continuously to brown the flour.
  • Pour in the chicken broth and mix well, making sure there are no clumps of flour. Bring the mixture to a low boil and stir occasionally. Once it’s at a low boil, add the cream and chicken. Then allow the mixture to simmer for 6-8 minutes until it thickens.
  • Cover the mixture with pie crust. Pinch the edges to seal, then brush the top with the egg wash and pierce a couple of small holes in the top of the pie with a sharp knife.
  • Place the pot pie in the oven and bake for 20-25 minutes until golden brown. Serve immediately and enjoy!

Notes

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Nutrition

Serving: 1g | Calories: 544kcal | Carbohydrates: 32.2g | Protein: 23.7g | Fat: 35.7g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 1119mg | Potassium: 620mg | Fiber: 3g | Sugar: 3.6g | Calcium: 50mg | Iron: 3mg