My Cajun Goose Pot Pie Recipe is an easy and flavor-packed wild game twist on a traditional Southern pot pie.
There’s something about a pot pie that feels like home. It’s warm, comforting, and packed with rich, savory goodness. As a professional recipe developer, I'm always looking for fun new ways to give classic recipes my own twist. And as a husband and father of a 9-year-old daughter, I'm also trying to come up with dishes that can make life a little easier for busy parents like me. That's why I created this mini pot pie recipe. If you love the deep, soulful flavors of a Cajun crawfish pie as much as I do, you’re going to love this goose pot pie.
My Love Of Louisiana Cooking
I can’t claim any Cajun heritage, so I was left to learn Louisiana cooking from Chef Paul Prudhomme's Louisiana Kitchen when I turned 16 years old. My sister gave me a copy of the cookbook for my birthday, sparking my interest in Cajun cuisine. Ten years later, I was glued to my TV, watching Emeril Lagasse whip up Louisiana dishes with flair. His live band added energy, and I loved when he yelled "BAM!" while seasoning meat or fish.
Cajun food has become a staple in our house, and the girls know when a Louisiana-inspired dish is for supper when they come home to find our Amazon Alexa playing Cajun music from Anne Savoy or the Lost Bayou Ramblers.
This Cajun Pot Pie Is Kid-Friendly
With goose legs slow-cooked to perfection, some onions, bell peppers, and green onions, and just the right touch of spice that my 9-year-old can handle, this recipe delivers big flavor in a small package. Plus, we’re using Pillsbury Grands "Butter Tastin'" Flaky Layers Biscuits to keep things simple. That means all the comfort of a homemade pot pie, but in a fraction of the time.
I made this Cajun pot pie recipe for my wife and 9-year-old daughter, and they absolutely loved it! They didn’t find it too spicy at all, but if you prefer more heat, you can add 1 or 2 more teaspoons of hot sauce. I would not suggest adding too much more Cajun seasoning, or the dish might get too salty.
Whether you're looking for a creative way to cook goose legs you harvested from a hunting trip, or just craving a rich and satisfying Cajun pie recipe, this one’s for you.
Why You'll Love This Cajun Pie
- Big Cajun Flavor: All the spicy, savory goodness of a classic Cajun pie but made with shredded goose meat instead of seafood.
- Easy to Make: No fussy pie crust required - just flaky, buttery biscuits for a quick and delicious shortcut.
- Great for Busy Nights: Individual pot pies bake up quickly, making this a fantastic weeknight dinner option. You can save what you don’t eat for quick and easy leftovers to pack in a lunch box for school or work the next day.
- A Fun Twist on a Classic: Goose pot pie isn't something you see every day, but it's a great way to enjoy wild game in a family-friendly meal.
How To Cook The Goose For This Goose Pie
1. Season the Goose: Gather all of your ingredients and sprinkle kosher salt and black pepper on all sides of the goose legs and thighs.
Important Note: You might notice this recipe only calls for the leg quarters from one goose, but I have more than that pictured here. I actually cooked the legs and thighs of three geese in the slow cooker when cooking this dish, because that's how many I had packaged together following a North Dakota goose hunt. I used the rest of the meat to make a batch of Goose Greek Nachos the following night, and some Pulled Goose Sandwiches later that week.
2. Sear the Meat: Heat a large cast iron skillet over medium-high heat. Add 2 Tablespoons olive oil and sear the goose for 2 ½ to 3 minutes per side.
3. Slow Cook the Goose: Transfer the seared goose to a slow cooker. Add chicken broth, cover, and cook on Low for 8 to 10 hours or High for 5 to 6 hours.
4. Shred the Meat: Once the goose is tender, shred the meat with tongs or a fork. Discard the bones. Transfer all the cooking liquid to a bowl and set aside.
How to Make Cajun Goose Pot Pie
1. Sauté the Vegetables: In the same cast iron skillet, heat the remaining 2 Tablespoons olive oil over medium-high heat. Add yellow onion, bell pepper, and green onions, stirring often for 3 minutes. Reduce heat to medium, add minced garlic, and cook for 2 more minutes.
2. Season the Mixture: Stir in Creole seasoning and hot sauce, mixing well. If you like things spicier, add an extra teaspoon or two of hot sauce.
3. Create the Sauce: Lower the heat to low and add heavy cream, ½ cup of the reserved cooking liquid, and parsley. Stir frequently and cook for 5 to 7 minutes until the sauce thickens.
4. Chop the Meat: Using a sharp knife, chop 1 cup of the goose meat.
5. Add the Goose: Add chopped goose meat to the skillet. Stir to combine, then remove from heat and let the mixture cool for 15 minutes.
6. Prepare the Biscuit Crust: Preheat oven to 375 degrees F. Spray 8 muffin cups with cooking spray. Flatten each biscuit into a 5-inch round.
7. Assemble the Pot Pies: Press one biscuit round into each muffin cup, forming a ¾-inch rim. Spoon 2 Tablespoons of filling into each biscuit cup.
8. Fold edges over: Fold the edges over the filling, pinching slightly.
9. Bake: Place the muffin tin on the middle oven rack and bake for 15 to 17 minutes, or until biscuits are golden brown.
10. Finish and Serve: Brush each mini pot pie with melted butter. Let cool for 3 minutes before removing from the pan and serving.
Tips and Suggestions
- No Goose? No Problem! You can substitute shrimp, pheasant, or chicken in place of goose for an equally delicious Cajun pie recipe.
- Make It Spicier: If you want an extra kick, add an extra teaspoon or two of hot sauce. Just be mindful not to add too much more Cajun seasoning, as it can make the dish too salty.
- Meal Prep Friendly: Cook and shred the goose ahead of time. Store it in the fridge for up to 3 days or freeze for longer storage.
- Keep an eye on them while they are cooking: I recommend you take them out of the oven as soon as they start to brown. I kept mine in the oven for probably 3 minutes too long and the tops ended up being a little darker than I wanted. But they were still absolutely delicious!
Looking For Another Pot Pie Recipe?
If you are interested in trying another easy pot pie recipe, be sure and check out my easy Pheasant Pot Pie with a biscuit topping.
More Goose Recipes
If you are looking for another goose recipe, check out some of our other favorites:
- Pineapple Pulled Goose Sandwich
- Pulled Goose Tacos
- Greek Nachos with Goose Meat
- Goose Fajitas
- Crock Pot Goose French Dip Sandwiches
Come Goose Hunting in North Dakota
If you are headed our way for North Dakota waterfowl season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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DID YOU MAKE THIS RECIPE
If you make this Cajun Goose Pot Pie Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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Cajun Goose Pot Pie Recipe
Ingredients
- skinless legs and thighs from 1 goose
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 Tablespoons olive oil, divided
- 1 cup chicken broth
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 green onions, diced
- 1 Tablespoon minced garlic
- 1 ½ teaspoons Creole seasoning
- 1 teaspoon hot sauce
- ⅓ cup heavy cream
- ¼ cup chopped fresh parsley
- 1 16.3-ounce can of refrigerated Pillsbury Grands "Butter Tastin'" Flaky Layers Biscuits (8-count)
- 2 Tablespoon butter, melted
Instructions
- First, season the goose legs and thighs with kosher salt and black pepper on all sides.
- Heat large cast iron skillet over medium-high heat and add 2 Tablespoons of the olive oil to the pan.
- Sear the goose legs and thighs in the skillet for about 2 ½ to 3 minutes per side.
- Transfer goose to a slow cooker and add chicken broth. Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours.
- Shred the cooked goose leg quarters with tongs or a fork. Discard the bones. Transfer all of the liquid from the slow cooker to a bowl.
- In the same cast iron skillet, over medium-high heat, add remaining 2 Tablespoons of olive oil. Sauté yellow onion, bell pepper, green onions for 3 minutes, stirring often. Reduce heat to medium and add minced garlic and sauté another 2 minutes. Stir in Creole seasoning and hot sauce and stir until well combined.
- Reduce heat to low and add heavy cream, ½ cup reserved liquid from the slow cooker, and parsley. Cook for about 5 to 7 minutes, stirring often, until mixture is thickened.
- Using a sharp knife, chop 1 cup of the cooked and shredded goose meat and add to the skillet with the vegetable mixture. Stir to combine, then remove from heat and let cool for about 15 minutes.
- While the meat and vegetable mixture is cooling, preheat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray.
- Press each biscuit into 5-inch-diameter round. You can either use your hands or a rolling pin for this.
- Place 1 round in each of the 8 greased muffin cups. Firmly press in bottom and up side, forming ¾-inch rim. Spoon 2 Tablespoons of the meat and vegetable mixture into each. Pull edges of dough over filling toward center, and pinch dough gently to hold in place.
- Bake 15 to 17 minutes on a rack in the middle of the oven until biscuits are golden brown. Brush each pot pie with melted butter and let cool 3 minutes before you remove from pan and serve.
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