Chicken Gumbo Pot Pie

This one-pot pot pie adds the flavors of New Orleans to an all-time family favorite with little mess or fuss.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  medium onion, chopped
• 1 (1 lb) package  carrot  chips
•  salt & freshly ground black pepper
• 1  tablespoon  cajun seasoning or 1  tablespoon  creole seasoning
• 1 (14 1/2ounce) can stewed tomatoes
• 1  lb boneless skinless chicken breast (cut into 1-inch cubes)
• 1  ready-to-roll  pie crust

Directions

1. Preheat the oven to 400°F.
2. Heat the oil in an ovenproof 10-inch skillet over medium-high heat. Add the onion, carrots, and a pinch each of salt and pepper. Cook, stirring occasionally, until just tender, about 5 minutes.
3. Add the spice mix and cook, stirring, for 1 minute. Stir in the stewed tomatoes and bring to a boil. Simmer, stirring occasionally, until the juices release and evaporate, about 5 minutes. Stir in the chicken and cook until the meat just loses its pink color, about 3 minutes.
4. Unroll the crust and center over the chicken-vegetable filling in the skillet; poke 3 slits in the dough. Transfer to the oven and bake until the crust is golden brown, about 30 minutes.