Cajun Shrimp and Chicken Pot Pie
6 large ramekins
For The Pastry
- 4 sheets frozen puff pastry
- Flour for dusting
- Melted Butter- (or egg wash if you prefer)
- 21 to 25 large shrimp, shelled and deveined
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
Chicken and remaining filling
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepanover medium-high heat, add oil and 1 tablespoon butter. Sauté the shrimp, 1 minute per side. Remove shrimp and set aside.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, Cajun shrimp, carrots, peas, onions and parsley. Mix well. Note: You can give this an extra kick (I love spicy) by pouring the leftover “juice” from the sautéed shrimp pan.
For the pastry topping- place puff pastry dough on a very well floured surface, add flour to the top of the puff pastry as well. Roll out into an even thickness. Cut out 6 squares that will cover the ramekins with at least a one-inch overhang on each side.
Distribute the filling evenly among the ramekins. Wipe the rims of the ramekins to prevent sticking then spray the rim of the baking dish with cooking spray.
Top each dish with the dough square. Cut a few slits in the top to vent heat. Brush with melted butter.
(Or with a bit of the egg wash. Place the ramekins on top of a baking tray and place it in the oven. Bake for approximately 30 minutes. After 20 minutes of baking, check to ensure that the crusts are browning nicely. If they are browning too quickly or unevenly, you can place a piece of foil over the pie.
Remember that the filling is fully cooked, so all you need to do in this part of the process is bake the crust. As soon as the crust is golden, you can remove the pies from the oven. Allow them to rest for at least 10 minutes before serving. They will be extremely hot, so watch your fingers!