Description
Cajun spices, okra and lima beans transform your usual pot pie into something deliciously different!
Ingredients
- ¾ cups Lima Beans, Frozen
- ¾ cups Okra, Frozen
- 1 Small Onion, Diced
- 2 Carrots, Diced
- 2 stalks Celery, Diced
- 1 pound Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- Cajun Seasoning To Taste
- Olive Oil, As Needed
- ¼ cups Butter
- ¼ cups Flour
- 1-½ cup Milk
- 1 Sheet Prepared Puff Pastry
- 1 Egg, Beaten
Preparation
Cook lima beans fully in the microwave cover with water and cook as the package instructs; strain when finished. Cook okra in microwave for half the time the package says; strain when finished.
In a medium sauté pan over medium heat, coat pan in olive oil. When pan is heated, add onions, carrots and celery. Season with salt and pepper. Add in as much cajun seasoning as you want, depending on your spice level. I did about 1/4 teaspoon. Remove vegetables from pan.
Toss chicken in salt, pepper and cajun seasoning. Add more olive oil if needed. Add chicken to pan and cook through. Remove chicken.
Melt butter in pan. Leave any leftover residue from the chicken in the pan. Add flour to the melted butter and whisk constantly for 2–3 minutes. Slowly add milk, continuing to stir until mixture is thickened, more than enough to coat the back of a spoon. Remove from heat and slowly fold in vegetables and chicken.
Pour the filling into buttered ramekins, filling to the brim.
Take a pizza cutter and cut the pastry length wise into 1/2 inch strips and then in half again. Lattice the strips on each ramekin.
In a small bowl add 1 tablespoon of water to egg and beat together. Brush the egg wash on top of each pot pie.
Cook pot pies at 350ºF for 20–25 minutes, or until golden brown and bubbly.
