Gumbo Pot Pies Recipe

Name: Gumbo Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2-pound) whole chicken; 2 quarts water; 1 onion, quartered; 2 bay leaves; 1/4 cup all-purpose flour; 1/4 cup vegetable oil; 1 medium-size green bell pepper, chopped; 1 medium onion, chopped; 2 garlic cloves, pressed; 1 pound fresh or frozen okra, cut into 3/4 inch slices; 1 (10-ounce) can whole tomatoes and green chiles; 1/2 teaspoon dried thyme; 1/2 pound unpeeled, medium-size fresh shrimp; 1/2 (17 1/4-ounce) package frozen puff pastry, thawed; 1 large egg, lightly beaten

Servings: persons

1 (2 1/2-pound) whole chicken
2 quarts water
1 onion, quartered
2 bay leaves
1/4 cup all-purpose flour
1/4 cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, pressed
1 pound fresh or frozen okra, cut into 3/4 inch slices
1 (10-ounce) can whole tomatoes and green chiles
1/2 teaspoon dried thyme
1/2 pound unpeeled, medium-size fresh shrimp
1/2 (17 1/4-ounce) package frozen puff pastry, thawed
1 large egg, lightly beaten

1
Bring first 4 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 1 hour or until tender.
2
Remove chicken, reserving 3/4 cup broth; discard onion and bay leaves. Cool, skin, bone, and coarsely chop chicken, set aside.
3
Whisk together all-purpose flour and vegetable oil in Dutch oven; cook over medium heat, whisking constantly, 15 to 20 minutes or until roux is caramel colored. Stir in chopped bell pepper, onion, and garlic; cook 2 minutes. Add sliced okra, tomatoes and chiles, dried thyme and reserved 3/4 cup chicken broth. Cover, reduce heat, and simmer 30 minutes.
4
Peel shrimp, and devein, if desired. Add shrimp and 2 cups chopped chicken to gumbo; cook 8 minutes or just until shrimp turn pink. Remove from heat, and cool slightly.
5
Roll out pastry sheet on a floured surface; cut into 4 (5-inch) squares. Return pastry to freezer for at least 15 minutes. Cut out decoratives shapes from excess pastry strips.
6
Ladle gumbo into 4 ovenproof soup bowls, filling three-fourths full. Place 1 pastry square over each bowl, pressing firmly to sides to seal edges. Place decorative shapes on top of pastry. Brush pastry with egg.
7
Bake at 400u00b0 for 20 minutes or until pastry is puffed and golden. Serve pot pies with hot sauce, if desired.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 (2 1/2-pound) whole chicken, 2 quarts water, 1 onion, quartered, 2 bay leaves, and more.

Yes, Gumbo Pot Pies 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.

That's it — enjoy your meal!

Gumbo Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions