Natchitoches Pot Pie

Natchitoches Pot Pie

A Natchitoches meat pie in pot pie form!


  • 1 pound ground beef
  • 1 pound ground pork
  • 1 bunch diced green onion
  • 1 small yellow onion
  • 1 small green bell pepper
  • 4 cloves garlic, minced
  • 1/3 cup flour
  • 2 teaspoons cajun seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper
  • 1 cup beef broth
  • 1 tablespoon Worcestershire
  • 1 teaspoon hot sauce
  • 1 box frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • Flaked sea salt


Preheat the oven to 400 degrees.  In a 10” cast iron skillet, cook and crumble the ground beef and pork.  When the meat is almost done, add the green onions, onion, bell pepper, and garlic.  Cook on low until veggies are tender. 

Stir in flour, cajun seasoning, kosher salt, black pepper and red pepper.  Stir 1 minute.  Gradually pour in broth, Worcestershire, and hot sauce.  Cook until thickened, 5-7 minutes.

Cut puff pastry into squares and layer in a shingle manner by starting at the edges and working toward the center.  Brush with egg and sprinkle with sea salt.

Bake until golden brown and puffed, 20ish minutes.


*Original recipe from Louisiana Cookin’.