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Recipe Gumbo Pot Pies (Main Dish)
Home Cooking Recipes
Required Ingredients:
- 1 (2.5 pound) whole chicken
- 2 quarts water
- 1 onion, quartered
- 2 bay leaves
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 2 pounds fresh or frozen okra, cut into 3/4-inch slices
- 2 (10 ounce) cans whole tomatoes and green chiles
- 1 pound andouille sausage, sliced
- 1 tablespoon dried thyme
- 1 pound unpeeled, large fresh shrimp
- 2 (17.25 ounce) packages frozen puff pastry, thawed
- 1 egg, lightly beaten
Preparing/Cooking:
- 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.
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