Cajun Pot Pie

All the flavors of Cajun-inspired jambalaya can be found in this hearty, kickin' pot pie. Turkey, andouille sausage, green peppers, onions and tomatoes are simmered with turkey gravy and Cajun seasoning and spooned into a baking dish, topped with puff pastry and baked until perfectly golden. This is one pot pie that is loaded with flavor everyone will enjoy!
  • thaw: 40 minutes
  • prep: 15 minutes
  • cook: 5 minutes
  • bake: 30 minutes
  • Serves: 6



  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 small potato, peeled and diced (about 1/2 cup)
  • 1 large green pepper, diced (about 1 1/2 cups)
  • 2 teaspoons Cajun seasoning
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 carton (18.3 ounces) Swanson® Turkey Gravy
  • 3 cups cubed cooked turkey or chicken
  • 6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed


  1. Heat the oven to 400°F.

  2. Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.  Stir in the tomatoes, gravy, turkey and sausage.

  3. Spoon the turkey mixture into an 8x8x2-inch baking dish.  Unfold the pastry sheet and place it over the turkey mixture.  Cut several slits in the top of the pastry.

  4. Bake for 30 minutes or until the pastry is golden brown.

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