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Jambalaya Pot Pie

Jambalaya Pot Pie

A comforting twist on classic jambalaya, baked inside a flaky pot pie crust, perfect for a hearty dinner.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cups uncooked long grain rice
  • 1 pound andouille sausage sliced
  • 1 pound boneless chicken thighs cut into bite-size pieces
  • 1 cup celery chopped
  • 1 cup bell pepper chopped, preferably green
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 14.5 ounces diced tomatoes canned
  • 2 cups chicken broth
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 pound pie crust store-bought or homemade

Instructions

Preparation Steps

  • Preheat oven to 375°F (190°C).
  • In a large skillet, cook andouille sausage over medium heat until browned; remove and set aside.
  • In the same skillet, add chicken pieces and cook until browned; set aside with sausage.
  • Add celery, bell pepper, onion, and garlic to the skillet; sauté until softened.
  • Stir in diced tomatoes, chicken broth, smoked paprika, cayenne pepper, and thyme; bring to a simmer.
  • Add rice, cooked sausage, and chicken back to the skillet; simmer until rice is partially cooked, about 15 minutes.
  • Transfer the jambalaya mixture into a baking dish and cover with pie crust; seal edges.
  • Cut slits in the crust to vent steam and bake for 30 minutes until golden brown.
  • Let cool for 10 minutes before serving.

Notes

For extra flavor, garnish with chopped green onions and hot sauce before serving.