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1
Bring first 4 ingredients to a boil in a Dutch oven.
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2
Cover, reduce heat, and simmer for 1 hour till tender.
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3
Remove chicken, reserving 3/4 c. broth; throw away onion and bay leaves.
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4
Cold completely.
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5
Skin, bone, and coarsely chop chicken, set aside.
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6
Whisk together all-purpose flour and vegetable oil in Dutch oven; cook over medium heat, whisking constantly for 15-20 min till it is caramel colored.
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7
Stir in minced bell pepper, onion and garlic; cook 2 min.
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8
Add in sliced okra, tomatoes and chilies, dry thyme, and reserved 3/4 c. chicken broth.
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9
Cover, reduce heat, and simmer 30 min.
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10
Peel and devein shrimp.
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11
Add in shrimp and 2 c. minced chicken to gumbo.
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12
Cook just till shrimp turns pink, approximately 3-5 min.
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13
Remove from heat and cold slightly.
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14
Roll out pastry sheet on a floured surface; cut into 4 (5 inch) squares.
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15
Return pastry to freezer for at least 15 min.
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16
Ladle gumbo into 4 ovenproof soup bowls, filling 3/4 full.
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17
Place 1 pastry square over each bowl, pressing firmly to sides to seal edges.
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18
Brush pastry with egg.
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19
Bake at 400 degrees for 20 min or possibly till pastry is puffed and golden brown.
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20
Serve pies with warm sauce if you like.
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21
Kristine Says: Since my mother is from Louisiana, we always enjoyed Cajun cooking in our home.
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22
One day, I made some gumbo and had some extra puff pastry which I wanted to use up.
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23
I experimented with it and came up with a pot pie.
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24
It combined the hearty Creole fare of Louisiana with the down-home taste of a Midwestern pot pie.
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25
It really hits the spot on a cool winter day.
