Makes 4 servings

How to Make It

Step 1

Bring first 4 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 1 hour or until tender.

Step 2

Remove chicken, reserving 3/4 cup broth; discard onion and bay leaves. Cool, skin, bone, and coarsely chop chicken, set aside.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Bake at 400º for 20 minutes or until pastry is puffed and golden. Serve pot pies with hot sauce, if desired.

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