This post has been sponsored by Johnsonville®. All thoughts and opinions are my own.
I’ve been in a serious rut with recipes lately. Trying to find inspiration for new flavors and creations when you’re at home every single day with a toddler, and now a newborn, can be a challenge. It’s been a lot of sandwiches for lunch, and frozen pizzas on repeat. But when you find exciting flavors and new products on your grocery store shelves, they can kickstart your mind toward new creations that reinspire! With Johnsonville® Andouille Rope Sausage, that I was able to pick up at my local Safeway, I got a singular idea in my head for a Cajun-inspired Andouille and chicken pot pie. You can even save $1/1 on Johnsonville Rope Sausage now!
Quick, easy, and accessible ingredients and recipes are key right now, and who doesn’t need easy? And I need loads of flavors to kick up the usual dinner routine, too. The best part about this recipe is that if Andouille isn’t your speed, there are a variety of other Johnsonville Rope sausage flavors to choose from, like traditional smoked, Cracked Black Pepper Beef or Smoked Turkey Garlic.
My toddler loves helping in the kitchen, and he was happy to sneak snacks of the sliced bell pepper and chopped up sausage as we assembled this pot pie. Mixing is his other favorite way to help, so getting him to stir the flour and herbs for the drop biscuits on top was a good way for us to bond, particularly when it’s been hard to find time for that with a newborn at home. I encourage everyone to build their new skills in the kitchen right now, and getting kiddos involved is the best way to build new skills and their confidence.
This flavorful pot pie will warm you up for the fall season, with 100% premium pork and no fillers. Johnsonville has been making high-quality sausage for 75 years, and because they only focus on sausage, you know it’s going to be good.It’s also easy to find at my Safeway, through the app if I am doing a grocery pick up or grabbing it quickly in the store!
Serving this to a growing and hungry family was just the ticket, eliciting an unprompted “This is really good!” from my husband, who is truly a man of few words. And with a toddler who hoovered his portion? That means it’s definitely a keeper!
Andouille Sausage and Chicken Pot Pie
For Andouille Chicken Pot Pie
- · 10 ounces Johnsonville® Andouille Rope Sausage, diced
- · 1-pound Chicken Tenderloins, cut into cubes
- · Salt and Pepper
- · 4 Tbsp Butter, divided
- · 1 cup Onion, chopped
- · 1 cup Celery, chopped
- · 1 cup Potato, diced
- · 1 green Bell Pepper, seeded and chopped
- · 1 red Bell Pepper, seeded and chopped
- · 1 Tbsp Worcestershire sauce
- · ½ tsp Paprika
- · ¼ tsp Red Pepper Flakes
- · ½ tsp dried Thyme
- · 2 cloves Garlic, minced
- · ¼ cup Flour
- · 2 cups Chicken Stock
For Herbed Drop Biscuits
- · 1 1/4 cup Flour
- · 2 1/4 tsp Baking Powder
- · 1/4 tsp Salt
- · 2 Tbsp Fresh Dill, minced
- · 2 Tbsp Green Onion, minced
- · 1 tsp Rosemary, minced
- · 1/4 cup Butter, chilled and cubed
- · 2/3 cup Heavy Cream
- · ½ cup Shredded Parmesan Cheese
For Pot Pie –
Preheat oven to 375ºF.
Heat up a large non-stick pan or skillet. While it heats up, season the cubed chicken tenderloins with salt and pepper. Add in 1 Tablespoon of butter into the pan and add in the chicken cubes. Sauté until cooked through and lightly browned. Remove from the pan and set aside on a plate with the cubed Johnsonville® Andouille Rope Sausage for later.
Add in the remaining butter into the pan, along with all of the chopped vegetables. Sauté the vegetables until they are just tender. Stir in the Worcestershire sauce, paprika, pepper flakes, thyme and garlic, until just fragrant. Sprinkle the flour over the top of the mixture and stir to combine. Slowly whisk in the chicken stock and bring the mixture to a simmer, stirring until it thickens into a gravy.
Add in the chicken and Johnsonville® Andouille Rope Sausage. Pour the mixture into a casserole dish. Make the biscuits.
For Biscuits –
In a large bowl, whisk together flour, baking powder, and salt. Add in the minced herbs and mix together.
Using a pastry blender, or a food processor, blend in the cubed butter until small pea sized crumbles form.
Gently mix in the heavy cream, folding to combine just until the dry ingredients are mixed together and the dough just holds together.
Using a cookie scoop or large spoon, drop biscuit dough on top of the pot pie mixture. Sprinkle the tops of the biscuits with the shredded parmesan cheese.
Bake the pot pie for 25-30 minutes or until the biscuits are golden brown. Allow to cool for 5 minutes before serving.