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Chicken >> Chicken Gumbo Pot Pies
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Chicken >> Chicken Gumbo Pot Pies

 

Ingredients:
						
1 (2 ½-pound) Whole Chicken 2 Quarts Water 1 Onion, Quartered 2 Bay Leaves ¼ Cup All-purpose Flour ¼ 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 ¾-inch Slices 1 (10-ounce) Can Whole Tomatoes And Green Chilies ½ Teaspoon Dried Thyme ½ Pound Unpeeled, Medium-size Fresh Shrimp ½ (17 ¼-ounce) Package Frozen Puff Pastry, Thawed 1 Large Egg, Lightly Beaten
Preparation:
Bring First 4 Ingredients To A Boil In A Dutch Oven.
Cover, Reduce Heat, And Simmer 1 Hour Or Until Tender.
Remove Chicken, Reserving ¾ Cup Broth; Discard Onion And Bay Leaves.
Cool.
Skin, Bone, And Coarsely Chop Chicken; Set Aside.
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 Chilies, Dried Thyme, And Reserved ¾ Cup Chicken Broth.
Cover, Reduce Heat, And Simmer 30 Minutes.
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.
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 Decorative Shapes From Excess Pastry Strips.
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.
Bake At 400*f (205*c) For 20 Minutes Or Until Pastry Is Puffed And Golden.
Serve Pot Pies With Hot Sauce, If Desired.


Makes 4 Servings. You can serve with your family and friends.
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