Chicken Gumbo Pot Pies - Chicken - World Famous Recipes

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.