Chicken Gumbo Pie With Buttermilk Biscuit Crust Recipe

Name: Chicken Gumbo Pie With Buttermilk Biscuit Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gumbo Filling; 1/2 cup vegetable oil; 1/2 cup flour; 1 1/2 cups chopped onions; 1 1/2 cups chopped green bell peppers; 1 1/2 cups chopped celery; 6 garlic cloves, mashed; 1 tablespoon creole seasoning; 4 cups cooked chicken, cut into 1/2 inch pieces; 1 lb andouille sausages or 1 lb Polish sausage, cut into 1/2 inch rounds; 6 cups chicken stock; 2 tablespoons melted butter; Buttermilk Biscuit Crust; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 6 tablespoons vegetable shortening; 3/4 cup buttermilk

Servings: persons

Gumbo Filling
1/2 cup vegetable oil
1/2 cup flour
1 1/2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped celery
6 garlic cloves, mashed
1 tablespoon creole seasoning
4 cups cooked chicken, cut into 1/2 inch pieces
1 lb andouille sausages or 1 lb Polish sausage, cut into 1/2 inch rounds
6 cups chicken stock
2 tablespoons melted butter
Buttermilk Biscuit Crust
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable shortening
3/4 cup buttermilk

1
In a 5-quart Dutch oven or large pot over medium heat, heat the oil.
2
Add in the flour and cook, stirring constantly until the flour is the color of light caramels.
3
This should take about 5 minutes.
4
Add in onion, bell pepper, celery, garlic, and creole seasoning, stirring and cooking for another 5 minutes.
5
Add in chicken and sausage; cook for 3 minutes.
6
Gradually add in the chicken stock, whisking until the sauce is thickened.
7
Decrease heat to a simmer and cook, partially covered, for 30 minutes.
8
Refrigerate the filling for up to two days before baking; reheat to serving temperature before baking.
9
Make the crust: in a big bowl, whisk together the flour, baking powder, baking soda, and salt.
10
Cut in shortening, then stir in the buttermilk until the dough begins to form.
11
Turn the dough out onto a lightly floured board and roll it out 1/2 inch thick.
12
Cut out individual biscuits.
13
When ready to bake with the crust, transfer the filling to an ovenproof baking and serving dish; preheat oven to 425u00b0; lay biscuits on top of the gumbo; brush biscuits with the melted butter and bake for 15-20 minutes, until golden.

2189

kcal

Calories

Fat

125

Carbs

206

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Gumbo Filling, 1/2 cup vegetable oil, 1/2 cup flour, 1 1/2 cups chopped onions, and more.

Yes, Chicken Gumbo Pie With Buttermilk Biscuit Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Gumbo Pie With Buttermilk Biscuit Crust

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