Chicken Gumbo Pot Pies Recipe

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

How to make Chicken Gumbo Pot Pies

1. Bring first 4 ingredients to a boil in a Dutch oven.
2. Cover, reduce heat, and simmer 1 hour or until tender.
3. Remove chicken, reserving ¾ cup broth; discard onion and bay leaves.
4. Cool.
5. Skin, bone, and coarsely chop chicken; set aside.
6. 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.
7. Stir in chopped bell pepper, onion, and garlic; cook 2 minutes.
8. Add sliced okra, tomatoes and chilies, dried thyme, and reserved ¾ cup chicken broth.
9. Cover, reduce heat, and simmer 30 minutes.
10. Peel shrimp, and devein, if desired.
11. Add shrimp and 2 cups chopped chicken to gumbo; cook 8 minutes or just until shrimp turn pink.
12. Remove from heat, and cool slightly.
13. Roll out pastry sheet on a floured surface; cut into 4 (5-inch) squares.
14. Return pastry to freezer for at least 15 minutes.
15. Cut out decorative shapes from excess pastry strips.
16. Ladle gumbo into 4 ovenproof soup bowls, filling three-fourths full.
17. Place 1 pastry square over each bowl, pressing firmly to sides to seal edges.
18. Place decorative shapes on top of pastry.
19. Brush pastry with egg.
20. Bake at 400*F (205*C) for 20 minutes or until pastry is puffed and golden.
21. Serve pot pies with hot sauce, if desired.

Notes