Gumbo Pot Pies Recipes

CHICKEN GUMBO POT PIE

Steps:

• Preheat the oven to 400°F.
• 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.
• 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.
• 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.

GUMBO POT PIES

Steps:

• BRING chicken, 2 quarts water, quartered onion, and bay leaves to a boil in a Dutch oven. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
• REMOVE chicken; reserve 1 1/2 cups broth, and discard onion and bay leaves. Let chicken cool. Skin, bone, and coarsely chop chicken.
• COOK flour and oil in Dutch oven over medium heat, stirring constantly, 15 to 20 minutes or until roux is chocolate colored. Add bell pepper, chopped onion, and garlic; saute 2 minutes. Add okra, tomatoes and green chiles, sausage, thyme, and reserved 1 1/2 cups broth. Cover and simmer 30 minutes.
• PEEL and devein shrimp; stir shrimp and chicken into gumbo. Cook just until shrimp turn pink. Remove from heat, and set aside to cool slightly.
• ROLL each pastry sheet out on a floured surface. Cut 4 circles out of each sheet of pastry, 1/2 inch larger than rims of individual 2-cup soup crocks. Return pastry to freezer for at least 15 minutes. Cut out decorative leaf shapes from excess pastry strips.
• LADLE gumbo into crocks, filling three-fourths full. Brush top edges of pastry circles with beaten egg. Invert and place 1 pastry circle over each bowl, pressing firmly to sides of bowl to seal edges. Arrange decorative leaves on top of pastry. Brush top of each pastry circle and leaves with beaten egg.
• BAKE pot pies at 400 degrees for 20 minutes or until pastry is puffed and golden.

GUMBO POT PIES

Steps:

• BRING chicken, 2 quarts water, quartered onion, and bay leaves to a boil in a Dutch oven. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
• REMOVE chicken; reserve 1 1/2 cups broth, and discard onion and bay leaves. Let chicken cool. Skin, bone, and coarsely chop chicken.
• COOK flour and oil in Dutch oven over medium heat, stirring constantly, 15 to 20 minutes or until roux is chocolate colored. Add bell pepper, chopped onion, and garlic; saute 2 minutes. Add okra, tomatoes and green chiles, sausage, thyme, and reserved 1 1/2 cups broth. Cover and simmer 30 minutes.
• PEEL and devein shrimp; stir shrimp and chicken into gumbo. Cook just until shrimp turn pink. Remove from heat, and set aside to cool slightly.
• ROLL each pastry sheet out on a floured surface. Cut 4 circles out of each sheet of pastry, 1/2 inch larger than rims of individual 2-cup soup crocks. Return pastry to freezer for at least 15 minutes. Cut out decorative leaf shapes from excess pastry strips.
• LADLE gumbo into crocks, filling three-fourths full. Brush top edges of pastry circles with beaten egg. Invert and place 1 pastry circle over each bowl, pressing firmly to sides of bowl to seal edges. Arrange decorative leaves on top of pastry. Brush top of each pastry circle and leaves with beaten egg.
• BAKE pot pies at 400 degrees for 20 minutes or until pastry is puffed and golden.

CAJUN POT PIE

Steps:

• Melt the butter over medium heat, sprinkle flour in the pan when the butter starts to bubble. Stir constantly until the mixture starts to turn a dark brown.(about 5 minutes) Quickly add the onions, peppers, celery and garlic, mix well. Remove from the heat for a minute; then turn the heat to low and place back on the heat.
• Continue to cook and stir for about 5 minutes. Gradually add the chicken stock, followed by the tomato paste, parsley, thyme, bay leaves, cayenne and Tabasco. Simmer for 30 minutes. Add the chicken and sausage, cook for another hour (mixture will be very thick). Fold in the shrimp and put into a large baking dish.
• Cover with the puff pastry. Bake in a 400 degree farenheit oven for 30 minutes.