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To save time, use a pre-cooked rotisserie chicken, storebought stock and refrigerated pie crust.
You can also prepare this from scratch, making a chicken stock from a whole chicken and using the breast meat in the pie.
Shredded cooked chicken (from 2 breast pieces)
1/4 cup butter
1/4 cup flour
1 tbs minced garlic
1 1/2 cups chicken stock
1/2 pound andouille, diced
1/2 pound small shrimp, peeled & deveined
1 tsp ground coriander
cajun seasoning and hot sauce to taste
1 cup half & half
1 cup frozen kitchen cut green beans
2 refrigerated pie crusts
1 egg white, beaten
In a deep pie dish, place the bottom crust. Add the shredded chicken. In a saucepan, melt the butter over medium-low heat. Add the flour to make a blond butter roux, stirring constantly and making sure the butter doesn't brown. Once the roux begins to get frothy, add the garlic and stir well. Then add the chicken stock, stirring well to work out any lumps and bump up the heat to medium. Add the andouille and shrimp. Season well with coriander, cajun seasoning and hot sauce. Stir in the half & half and let simmer on low for 5 minutes. Turn off heat and let mixture cool a little.
Preheat oven to 400. In the pie dish, top the chicken with the frozen green beans. Pour in the andouille and shrimp sauce, leaving just a little room at the top. Cover with remaining pie crust, scalloping the edges, cutting a few vents and brushing lightly with the beaten egg white.
Bake at 400 for 20 minutes, then reduce heat to 350 for another 20 minutes. Watch the edges, if they get too brown, tent with foil until the rest of the crust is golden.
Let cool for a few minutes before trying to serve. Garnish with a dollop of sour cream.