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
Scale
- 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