Chicken Gumbo Pot Pie Recipes

GUMBO POT PIE

Gumbo Pot Pie image

Provided by Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 22

Ingredients

4 tablespoons olive oil
4 tablespoons flour
3 tablespoons butter or margarine
1 large onion, chopped
1 teaspoon minced garlic
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 small celery rib, chopped
1/2 pound smoked pork sausage, sliced
1/2 pound pork tasso, sliced
2 cups shrimp stock
2 teaspoons lemon juice
1/2 teaspoon cayenne pepper
1 dash hot sauce
1 teaspoon garlic salt
2 cups cooked rice, (boiled in shrimp stock)
2 pounds medium cleaned shrimp
1 pound crab meat
1 can okra cooked with tomatoes
1/2 cup sliced green onions, tops only
1 can refrigerated crescent rolls
Chopped parsley, for garnish

Steps:

Roux: In a heavy skillet, combine oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally. Be careful not to burn your roux or the final dish will taste bitter.
Gumbo: In a large Dutch oven pot, melt butter then add onions, garlic, peppers, and celery. Cook over medium heat on stove until tender, about 5 minutes. Add sausage and tasso and cook for 5 minutes on medium-low heat. Stir in seafood stock, roux, and lemon juice. Bring to a boil. Add cayenne pepper, hot sauce, garlic, salt, rice, shrimp, crab meat, and okra. Simmer on medium heat until seafood is cooked, about 5 minutes. Remove from heat. Add green onions and mix well. Pour into a greased 2 to 3-quart baking dish.
Topping: Preheat oven to 350 degrees F.
Open crescent rolls, separate each triangle and place on top of gumbo mixture. Bake in oven for 11 to 13 minutes or until golden brown. Sprinkle with chopped parsley, if desired.

CHICKEN GUMBO POT PIE

Chicken Gumbo Pot Pie image

This one-pot pot pie adds the flavors of New Orleans to an all-time family favorite with little mess or fuss.

Provided by TARGETreg Recipes

Categories Pot Pie

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 (1 lb) package carrot chips
salt & freshly ground black pepper
1 tablespoon cajun seasoning or 1 tablespoon creole seasoning
1 (14 1/2 ounce) can stewed tomatoes
1 lb boneless skinless chicken breast (cut into 1-inch cubes)
1 ready-to-roll pie crust

Steps:

Preheat the oven to 400°F.
Heat the oil in an ovenproof 10-inch skillet over medium-high heat. Add the onion, carrots, and a pinch each of salt and pepper. Cook, stirring occasionally, until just tender, about 5 minutes.
Add the spice mix and cook, stirring, for 1 minute. Stir in the stewed tomatoes and bring to a boil. Simmer, stirring occasionally, until the juices release and evaporate, about 5 minutes. Stir in the chicken and cook until the meat just loses its pink color, about 3 minutes.
Unroll the crust and center over the chicken-vegetable filling in the skillet; poke 3 slits in the dough. Transfer to the oven and bake until the crust is golden brown, about 30 minutes.

Nutrition Facts : Calories 935.3, Fat 45.8, SaturatedFat 7.8, Cholesterol 72.6, Sodium 1049.5, Carbohydrate 98.1, Fiber 8.7, Sugar 6.2, Protein 36.3

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