Creole Chicken Pot Pie is the ultimate comfort food, packed with bold flavors and a rich, creamy filling. This hearty dish brings together tender diced chicken, sweet corn, and perfectly seasoned vegetables in a velvety Creole-spiced sauce.
Topped with a buttery, cheesy Cheddar Bay biscuit crust, each bite delivers the perfect balance of warmth and spice. This Creole-inspired twist on classic chicken pot pie is sure to become a family favorite.
Why You Should Make this Creole Chicken Pot Pie Recipe
- Bold Creole Flavors – The combination of Creole seasoning, paprika, and fresh garlic infuses the filling with a deep, savory taste that’s both comforting and exciting.
- Rich and Creamy Texture – With heavy cream and chicken stock, the Creole sauce becomes irresistibly smooth and indulgent, coating every ingredient perfectly.
- Buttery Cheddar Bay Biscuit Topping – The cheesy, flaky topping bakes to golden perfection, making each spoonful of this pot pie dish, even more satisfying.
- Perfect for Meal Prep – Make individual portions in ramekins for easy reheating or bake this Creole Chicken Pot Pie as a casserole to serve a crowd.
- Great Way to Use Leftover Chicken – If you have leftover roasted or rotisserie chicken, this is an excellent way to transform it into something new and delicious.
Ingredients
- Rotisserie Chicken Breast – Substitute rotisserie chicken with leftover chicken, or cook your own boneless breasts. Easily substitute chicken breast meat with chicken thighs, turkey, or even shrimp or crab for a seafood twist.
- Bell Peppers – Swap with orange or yellow bell pepper for a slightly sweeter taste.
- Green Bell Pepper – Can replace with a jalapeño pepper, for added heat.
- Yellow Onion – White onion or shallots work well as alternatives.
- Celery – If unavailable, use extra bell pepper.
- Garlic Cloves – Garlic powder can be used in a pinch.
- Russet Potato – Yukon Gold or sweet potatoes add a different texture and flavor.
- Creole Seasoning – Cajun seasoning or a mix of paprika, garlic powder, and cayenne pepper can work.
- Paprika – Smoked paprika adds a deeper, richer taste.
- Flour – Cornstarch can be used for a gluten-free thickening option.
- Chicken Stock – Vegetable stock can be used as an alternative.
- Heavy Whipping Cream – Half-and-half or coconut milk can be used for a lighter or dairy-free option.
- Sweet Corn – Fresh, frozen, or canned corn all work well.
- Red Lobster Cheddar Bay Biscuit Mix – Any cheddar biscuit mix or homemade biscuit dough can be substituted.
How to Prepare Creole Chicken Pot Pie
- Preheat the oven to 415°F (213°C).
- Sauté the bell peppers, onion, celery, and garlic. Season with salt, black pepper, Creole seasoning, and paprika. Sauté for about five minutes, to soften.
- Add in the diced potatoes. Season with the remaining salt and pepper. Stir to coat the potatoes in the butter.
- Sprinkle on the flour and stir to coat. Cook for a few minutes to remove the raw flour taste.
- Pour in the chicken stock. Bring the heat up to just under a boil, then reduce and simmer until the potatoes are softened, about 10 minutes.
- While the mixture simmers, add the biscuit mix to a large bowl, along with the cold water and shredded cheese. Mix just to combine without over-mixing. Set aside.
- Once the potatoes are softened, pour in the heavy cream and allow to heat through and slightly thicken.
- Stir in the diced chicken and corn. Cook for another few minutes until heated through.
- Fill oven-safe ramekins with the Creole chicken mixture. Top each with the biscuit mixture and brush with a touch of melted butter.
- Bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
- With a few minutes left of baking time, melt the remaining butter. Stir in the seasoning packet and fresh parsley.
- Once the pot pies are out of the oven, brush the tops with the buttery mixture and serve hot.
How to Serve and Store
Serve these Creole Chicken Pot Pies alone, or pair with any of the following:
- Side Salad – A simple green salad with a light vinaigrette helps balance out the richness of the dish.
- Steamed Green Beans – A fresh, crisp vegetable side complements the creamy filling.
- Roasted Brussels Sprouts – Their slight bitterness and caramelization pair well with the savory flavors of the pie.
How to Store and Reheat Leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, wrap individual portions tightly and freeze for up to 2 months.
- Reheat: Warm in a 350°F (177°C) oven until heated through, or microwave in short intervals for a quick meal.
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Creole Chicken Pot Pie
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Creole Chicken Pot Pie is packed with flavor and a rich, creamy filling. This twist on classic chicken pot pie is sure to become a family favorite.
Ingredients
- 1 1/4 cup diced rotisserie chicken breast
- 3 tablespoons butter
- 1 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 yellow onion, minced
- 1 stalk celery, minced
- 3 garlic cloves, minced
- 1 russet potato, peeled and tiny diced
- 1 tablespoon Creole seasoning
- 1 teaspoon paprika
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons flour
- 2 cups chicken stock
- 1 cup heavy whipping cream
- 1 cup frozen or fresh sweet corn
For the cheddar bay topping:
- 1 package Red Lobster Cheddar Bay biscuit mix
- 3/4 cup cold water
- 3/4 cup sharp cheddar cheese, shredded
- 1/4 cup butter, melted
- 1 package seasoning mix (included with the biscuit mix)
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat the oven to 415°F (213°C).
- Melt three tablespoons of butter in a deep sauté pan. Add the bell peppers, onion, celery, and garlic. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, Creole seasoning, and paprika. Sauté for about five minutes to soften.
- Add in the diced potatoes. Season with the remaining salt and pepper. Stir to coat the potatoes in the butter.
- Sprinkle on the flour and stir to coat. Cook for a few minutes to remove the raw flour taste.
- Pour in the chicken stock. Bring the heat up to just under a boil, then reduce and simmer until the potatoes are softened, about 10 minutes.
- While the mixture simmers, add the biscuit mix to a large bowl along with the cold water and shredded cheese. Mix just to combine without over-mixing. Set aside.
- Once the potatoes are softened, pour in the heavy cream and allow to heat through and slightly thicken.
- Stir in the diced chicken and corn. Cook for another few minutes until heated through.
- Fill oven-safe ramekins with the Creole chicken mixture. Top each with the biscuit mixture and brush with a touch of melted butter.
- Bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
- With a few minutes left of baking time, melt the remaining butter. Stir in the seasoning packet and fresh parsley.
- Once the pot pies are out of the oven, brush the tops with the buttery mixture and serve hot.
Equipment
Oven-Safe Individual Ramekins, 6-ounce
Buy Now →Oven-Safe Individual Pie Plates
Buy Now →Notes
- For ease, use rotisserie chicken, or cook your own and dice.
- Chicken thighs can also be used in replacement of chicken breast.
- A tiny dice on the potatoes with allow for a quicker cooking time.
- Easily replace the biscuit mix with homemade.
- Spread the biscuit mix evenly over the pot pie filling.
- Line the pan with parchment paper for easy clean up.
- Use oven-safe soup crocks or ramekins.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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