Cajun Chicken & Sausage Pot Pie Soup

What you'll need:

• boneless skinless chicken thighs (I used about 1.3 lbs)(cut into bite sized pieces)

• 14 oz package of cajun sausage (cut in bite sized pieces)

• 5 tbsp butter

• 1 yellow onion (diced)

• 3 celery stalks (diced)

• 1 green bell pepper (diced)

• 4-5 garlic cloves (minced)

• 1 lb yukon gold potatoes ( diced into small cubes)

• 1/4 cup flour

• 6 cups chicken broth

• 1 can of corn

• 1-2 tsp of better than bouillon roasted chicken base

• 1 cup heavy whipping cream

• Puff pastry

• 1 egg + a splash of water

• avocado oil (or any neutral oil)

Seasonings I used:

• cajun seasoning, garlic powder, onion powder, smoked paprika, salt and pepper (season to your liking)

Directions:

 1. Lightly drizzle the chicken with oil, then season with the spices listed above.

 2. Heat a large pot or Dutch oven over medium-high heat. Add a drizzle of oil, then add the chicken. Cook until fully done, remove, and set aside.

 3. Add the Cajun sausage to the same pot and cook until browned. Remove and set aside.

 4. Reduce the heat to medium. Add butter and a sprinkle of Cajun seasoning. Let cook for 30 seconds to 1 minute.

5. Add onion, celery, and bell pepper. Cook until softened, about 6–8 minutes. Stir in the garlic and cook until fragrant, about 30 seconds to 1 minute.

6. Stir in the flour and cook for 1–2 minutes. Slowly pour in the chicken broth, mixing well to avoid lumps.

 7. Add potatoes and the seasonings listed above. Stir well, bring to a simmer, and cook until the potatoes are fork-tender.

8. Stir in the heavy cream, corn, sausage, and chicken. Bring back to a gentle simmer and cook for 8–10 minutes. Taste and adjust seasonings if needed.

9. Serve in bowls, topped with a puff pastry. Enjoy!

For puff pastry:

1. thaw out your puff pastry.

2. cut in large or small squares.

3. brush with egg wash.

4. follow the intrstuctions on package for baking instructions.