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Spicy Cajun Chicken Pie
Created by: Howcan Team
Ingredients
- 1 lb of boneless, skinless chicken breasts, diced
- 2 tablespoons of Cajun seasoning
- 1 tablespoon of olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves of garlic, minced
- 1 cup of chicken broth
- 1/2 cup of heavy cream
- 1/4 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 package of refrigerated pie crusts (2 crusts)
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss the diced chicken with 2 tablespoons of Cajun seasoning until evenly coated.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasoned chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, green bell pepper, and minced garlic. Cook for 3-4 minutes until the vegetables are softened.
- Sprinkle 1/4 cup of all-purpose flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in 1 cup of chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes until thickened.
- Stir in 1/2 cup of heavy cream, salt, and black pepper. Add the cooked chicken back to the skillet and stir to combine. Remove from heat.
- Fit one pie crust into a 9-inch pie dish. Spoon the chicken mixture into the crust. Place the second pie crust over the filling and crimp the edges to seal. Cut a few slits in the top crust to vent.
- Brush the top crust with beaten egg for a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for 10 minutes before slicing and serving. Enjoy the spicy Cajun chicken pie!
The history of Chicken Pie with a spicy Cajun seasoning can be traced back to the Cajun and Creole cuisines of Louisiana. This dish combines the comforting flavors of a traditional chicken pie with the bold and zesty spices characteristic of Cajun cooking. Renowned chefs in New Orleans, such as Emeril Lagasse and Paul Prudhomme, have popularized this fusion dish, infusing it with their signature Cajun flair. The best version of this dish can be found in the heart of New Orleans, where local eateries and restaurants expertly prepare the chicken pie with a fiery Cajun kick. The key to getting this dish right lies in the perfect balance of spices, including cayenne pepper, paprika, and a medley of aromatic herbs. For a unique twist, some chefs incorporate Andouille sausage or okra into the filling, adding depth and complexity to the flavor profile. When making this dish at home, it's essential to pay close attention to the seasoning, as the Cajun spices should shine through without overpowering the savory chicken filling. The crust also plays a crucial role, with some opting for a flaky puff pastry while others swear by a buttery, golden-brown biscuit topping. Whether enjoyed in a bustling New Orleans restaurant or lovingly prepared in a home kitchen, Chicken Pie with a spicy Cajun seasoning is a soul-warming delight that pays homage to the vibrant culinary heritage of Louisiana.
90 min
6
450 calories
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