Chicken and Andouille Pot Pies
Ingredients
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
Seasoning Mix
- 3 whole (6 split) boneless, skinless chicken breasts
- 1 pound andouille sausage
- 2 tablespoon extra virgin olive oil
- Salt and pepper
- 1/2 cup canola oil
- 3/4 cup all purpose flour
- 1 cup chopped onions
- 1/2 cup chopped red bell peppers
- 1/4 cup chopped celery
- 3 garlic cloves, minced
- 3 1/2 cups hot chicken stock or broth
- 1/2 cup heavy cream
- 1 12-ounce package frozen okra
- 1 12-ounce package frozen corn
- 1/2 cup thinly sliced green onions
- Pecan Pie Crust (see recipe) or 1 14.1-ounce package refrigerated pie crusts
Instructions
In a small bowl, thoroughly combine seasoning mix; set aside. Preheat oven to 400 degrees F. Arrange chicken breasts and andouille in a single layer in a roasting pan. Brush chicken with olive oil and season with salt and pepper (andouille does not need any additional fat or seasoning). Bake, uncovered, until sausage is browned and chicken is cooked through, about 25-30 minutes. Remove from oven and reduce oven temperature to 350 degrees F. Once chicken and andouille are cool enough to handle, blot excess fat with paper towels and dice. Set aside. In a large Dutch oven, preferably cast iron, make a roux by heating the canola oil over high heat. Gradually add flour whisking carefully and vigorously after each addition until smooth. Cook, whisking constantly, until roux is the color of peanut butter. Reduce heat to medium. Add onions, celery and bell peppers. Cook, whisking constantly, until vegetables are tender, 3-5 minutes. Add garlic; cook 30 seconds. Gradually whisk in hot stock. Bring to a boil, reduce heat and simmer until thickened, 5-7 minutes. Stir in heavy cream, okra, corn, green onions and reserved chicken, andouille and seasoning mix. Ladle into eight 12-ounce ramekins (or two 2-quart baking dishes). Place ramekins on a rimmed baking sheet. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out 8 circles 1-inch wider than ramekins. Place one circle atop each ramekin crimping edges over sides to seal. Cut vents in dough. Bake until crust is golden brown and filling is bubbling around the edges, about 45 minutes. Let rest 5 minutes before serving. Makes 8 servings.