Spicy Cajun Chicken Pot Pie

Ingredients:

• 1 sheet (22 cm) chilled pie dough
• 1.5 cups whole milk + extra for greasing
• 1 teaspoon chopped fresh thyme
• 1 tsp Cajun seasoning
• 3 tablespoons unsalted butter
• 1 small green bell pepper, diced
• Half a medium onion, chopped
• 3 tbsp. flour
• 200 g red potatoes, diced
• 3 cups shredded grilled chicken
• 1 tablespoon chopped pickled jalapeños

Preparation:

1. Preheat oven to 190°C.
2. Place the pie crust on a baking sheet and brush with a little milk. Sprinkle with thyme and 1/4 teaspoon Cajun seasoning. Bake until golden brown and crisp, 15-18 minutes. Divide the crust into 4 pieces.
3. Meanwhile, melt the butter in a large skillet over medium heat. Add the bell pepper, onion, and the remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Sprinkle in the flour and cook, stirring, for about 2 minutes. Gradually pour in the milk, stirring to prevent lumps. Add the potatoes and 2 cups of water. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked through and the liquid has thickened, about 15 minutes.
4. Add the chicken and jalapeño and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper to taste.
5. Serve in shallow bowls with the crust.