Gumbo Pot Pie
A hearty gumbo pot pie combining tender chicken, spicy sausage, okra, and shrimp, encased in flaky puff pastry—perfect for comforting family dinners or special gatherings.
Ingredients
- 1 whole chicken ⓘ
- 2 qt. water ⓘ
- 1 onion, quartered ⓘ
- 2 bay leaves ⓘ
- 1/2 c. all-purpose flour ⓘ
- 1/2 c. vegetable oil ⓘ
- 1 large green bell pepper, chopped ⓘ
- 1 large onion, chopped ⓘ
- 2 lb. fresh or frozen okra, sliced into 3/4-inch pieces ⓘ
- 2 (10 oz.) cans whole tomatoes and green chilies ⓘ
- 1 lb. Andouille sausage, sliced ⓘ
- 1 Tbsp. dried thyme
- 1 lb. unpeeled large fresh shrimp ⓘ
- 2 (17.25 oz.) pkg. frozen puff pastry, thawed ⓘ
Instructions
- Bring chicken, 2 quarts water, quartered onion, and bay leaves to a boil in a Dutch oven.
- Cover, reduce heat, and simmer for 1 hour or until chicken is tender.
- While chicken is cooking, peel and devein shrimp; refrigerate.
- Remove chicken from broth; reserve 1 1/2 cups broth, and discard onion and bay leaves.
- Let chicken cool, then skin, bone, and coarsely chop it.
- In a large skillet, whisk together flour and vegetable oil to make a roux; cook until golden.
- Add chopped onions and green bell pepper; cook until soft.
- Stir in the sliced sausage, chopped chicken, okra, canned tomatoes with chilies, thyme, and reserved broth.
- Simmer until the mixture thickens and flavors meld, about 30 minutes.
- Preheat oven to 400°F (200°C).
- Pour the gumbo mixture into a baking dish and cover with thawed puff pastry sheets.
- Trim and seal edges, cut small slits in the pastry, and bake until golden, about 25-30 minutes.
- Add shrimp on top of the pastry during the last 10 minutes of baking if desired.
Tips & Substitutions
To enhance the flavor, consider adding a splash of hot sauce or Worcestershire sauce to the gumbo mixture. If andouille sausage is unavailable, smoked sausage can be a good substitute. For a vegetarian version, use vegetable broth and replace the chicken with mushrooms and additional vegetables. Keep a close eye on the roux to prevent burning, similar to techniques in other chicken recipes.
Serving Suggestions
Serve the gumbo pot pie with a side of cornbread or a simple green salad for a complete meal. A dollop of sour cream or a sprinkle of fresh parsley can elevate the dish. This hearty meal pairs beautifully with Rafus' Cajun Rice, adding a delicious side that complements the bold flavors of the pot pie.
Storage & Reheating
Leftover gumbo pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions. The puff pastry may lose its crispness upon reheating, so enjoy it fresh if possible.
Nutrition & Diet Analysis (per serving)
Each serving of Gumbo Pot Pie contains roughly 1118 calories, with 39g protein, 204g carbohydrates, and 37g fat. It is an excellent source of vitamin C (548% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (221% of the Daily Value). Note that it is relatively high in sodium, at 1086mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat in this recipe?
Yes, you can substitute the chicken with turkey or use a mix of meats like duck and sausage. Just ensure that the cooking times are adjusted accordingly to achieve tender meat.
Is it necessary to make my own broth for this dish?
While homemade broth adds depth, you can use store-bought chicken broth for convenience. Just be sure to adjust the seasoning as store-bought versions can vary in saltiness.
Can I freeze the gumbo pot pie?
Absolutely! You can freeze the assembled but unbaked pot pie for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil. Bake from frozen, adding a bit of extra time until golden and bubbly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).