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Chicken Gumbo Pot Pies

Bill Harris・17 Comments

Chicken Gumbo Pot Pie

We had our first cold snap this weekend and after waking up to a low of 43 degrees on Sunday morning, the mood hit me to make a big pot of something warm and comforting. After some consideration and an inventory of the refrigerator, chicken gumbo jumped to the top of the list.

I’ve written before that my family has ties to south Louisiana and Cajun and creole food. My mother’s sister and her family lived in the Lake Charles area, and every summer we made the drive for a visit. It was there at an early age that I was exposed to the cuisine of the region. I was an adventurous eater even as a youngster, and I was always up for trying foods that seemed exotic to me at the time. I devoured crawfish, gumbo, jambalaya, and étouffée every chance I got during our visits.

Chicken Gumbo Pot Pie

Gumbo always starts with a roux, which is simply browned oil and flour. This step requires constant stirring for about 10 to 15 minutes  so as not to burn the flour. Some people like a very dark roux which gives the gumbo a more intense flavor. I prefer roux to be somewhere between chocolate milk and a brown paper bag in color. Once you’ve made the roux and done the prep work, the gumbo comes together easily.

Gumbo can contain any number of ingredients. In the past, I’ve posted variations on this dish, including Duck and Sweet Potato Gumbo and Seafood Gumbo. Because it’s fall, I wanted to add some seasonal flavors to this recipe, so I included some butternut squash and sage into the mix. After I had the gumbo cooking, I decided to put a little twist on this dish and make individual pot pies. All I needed was a little pie crust and some soup crocks. The result served its purpose as the perfect comfort food for a cool autumn night.

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Chicken Gumbo Pot Pie

Prep Time: 45 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours, 15 minutes

Yield: 6 to 8 servings

Chicken Gumbo Pot Pie

Ingredients

For the gumbo:

1/2 cup canola oil

1/2 cup unbleached all-purpose flour, plus 2 tablespoons

2 medium yellow onions, chopped

2 medium green bell peppers, chopped

4 stalks celery, chopped

6 cloves garlic, minced

6 cups chicken stock

1 28-ounce can diced tomatoes

2 tablespoons minced fresh sage

2 bay leaves

2 teaspoons salt

2 teaspoons black pepper

2 cups 1/2 inch cubes of butternut squash

1 rotisserie chicken, skinned, deboned, and cut into bite-size pieces

1 pound sweet Italian chicken sausage, browned and cut into 1/2 inch diagonal slices

2 cups sliced okra, fresh or frozen

For the crust:

1/2 pound butter (two sticks)

3 cups all unbleached all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoons salt

1/3 to 1/2 cup iced water

2 eggs, beaten

Instructions

For the gumbo:

1. In a large Dutch oven or heavy soup pot, heat oil over medium high heat. Add 1/2 cup flour and whisk to combine. Reduce heat to medium, and continue to stir constantly. After about 10 to 15 minutes roux will begin to brown. Continue whisking until roux is between the color of chocolate milk and a brown paper bag.

2. Add onions, bell pepper, celery, and garlic to roux and stir to combine. Continue cooking, stirring regularly for 5 to 7 minutes. Add additional 2 tablespoons flour and stir to combine. Cook for 1 to 2 minutes.

3. Add chicken stock, tomatoes, sage, bay leaves, salt, and pepper to vegetables and stir until well combined. Reduce heat to a simmer and continue cooking for 10 minutes. Add butternut squash and continue simmering for 10 minutes.

4. Add chicken, sausage, and okra and simmer for 15 minutes. Adjust salt and pepper to taste. Remove from heat and cool completely.

For the crust:

1. Cut the butter into 1/2 inch cubes and place in freezer for 15 minutes.

2. Transfer flour, baking powder, and salt to the bowl of a food processor. Pulse to mix. Add cold butter to flour mixture and pulse 8 to 10 times until butter is the size of small peas.

3. With processor running, add water slowly until dough comes together. Dough should form a tight clump with pressed together in your hand.

4. Remove dough from food processor and knead several times on a floured surface. Cut dough in half and form two 4 inch disks. Wrap in plastic wrap and refrigerate for 30 minutes.

To assemble:

1. Preheat oven to 425 degrees.

2. Ladle cooled gumbo into 6 to 8 crocks or oven safe bowls.

3. Roll out dough on a floured surface to about 1/4 inch thickness. Cut circles of dough 1 inch larger in diameter than the diameter of the crocks. Brush outside rims of the crocks with egg wash. Carefully place dough on top of crocks, pressing overhang around the side. Cut 3 vents in the top of the dough and brush dough with egg wash.

4. Place crocks on a large baking sheet and transfer to oven. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and serve immediately.

3.1
https://southernboydishes.com/2014/10/07/chicken-gumbo-pot-pies/

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  • Author
  • Recent Posts
Bill Harris
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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Filed Under: Baked Goods, Bill's Picks, Main Courses, Poultry, Recipes, Vegetables

Comments

  1. Adrienne says

    August 2, 2020 at 6:33 pm

    Seriously?!?! Lived in NOLA for 10 years and make Gumbo all the time never thought of using it for a pot pie. GENIUS!!!! Love your recipes they speak to me. Made the chicken and grits last weekend and it was delicious. I am a trained chef and love recipes from people who love cooking as much as I do. Thank you!!!

    Reply
  2. Carol Dell says

    April 12, 2019 at 5:53 pm

    Can I make the seafood gumbo this way with the pie dough. I got your recipe for seafood Gumbo soup

    Reply
    • Bill Harris says

      August 2, 2020 at 7:16 pm

      Sure! The only thing you want to be careful about is overcooking the seafood. I would probably put the raw seafood in at the last minute before topping with the pie crust and putting it in the oven. Let me know how it turns out.

      Reply
  3. Patty says

    January 12, 2018 at 5:13 am

    I can’t wait to try this!

    Reply
  4. Lokness @ The Missing Lokness says

    October 24, 2014 at 11:17 pm

    Awesome pot pie! I actually have never tried gumbo before. This looks super tasty! And that cute leaf design makes the pie look extract cool!

    Reply
  5. sippitysup says

    October 16, 2014 at 5:30 pm

    I had an aunt who once told me that the roux wasn’t done til it was black as night. I’ve never understood what she meant because like you I tend to pull from the heat well before “black”. GREG

    Reply
  6. KathyH says

    October 15, 2014 at 1:12 am

    I love the butternut squash addition. Sounds so hearty. Just the thing for fall. Love the temptations too!

    Reply
  7. mjskit says

    October 10, 2014 at 2:20 am

    What a clever dish!!! Who doesn’t like a good pot pie and a dark, rich gumbo? Putting it together is way over the top! Love the way you do Louisiana cooking in Georgia! 🙂

    Reply
  8. John@Kitchen Riffs says

    October 9, 2014 at 3:14 pm

    I’ve never had chicken gumbo in a pot pie! Brilliant idea — very creative. Thanks!

    Reply
  9. ami@naivecookcooks says

    October 8, 2014 at 2:44 am

    Love how healthy yet indulging this dish is!! Perfect fall treat!

    Reply
    • Bill Harris says

      October 8, 2014 at 10:53 am

      Thank you, Ami! I appreciate your dropping by!

      Reply
  10. Peggi says

    October 8, 2014 at 1:05 am

    This looks great and your photos are beautiful. I was wondering…what should I substitute for okra? I really am not a big fan of it. Any suggestions?

    Reply
    • Bill Harris says

      October 8, 2014 at 10:54 am

      Thank you so much, Peggi. I really appreciate your visit to SBD. You could just omit the okra and it would be fine. It will still have a lot of flavor without it.

      Reply
  11. Foodiewife says

    October 8, 2014 at 12:19 am

    Absolutely brilliant, is all I can say. As always, gorgeous photos.

    Reply
  12. Thalia @ butter and brioche says

    October 7, 2014 at 10:09 pm

    How delicious are these pot pies! Definitely a recipe that I need to recreate, they are perfect for the weather here in Australia right now. Great recipe & pinned!

    Reply
  13. Jocelyn (Grandbaby cakes) says

    October 7, 2014 at 1:00 pm

    Oh wow this looks way too good!!

    Reply

Trackbacks

  1. Diners, Gumbo and Carson McCullers | The Gumbo Diaries says:
    May 11, 2016 at 6:13 am

    […] none of these recipes speak “diner dish” to me like Southern Boy Dishes Chicken Gumbo Pot Pie. I’m anxious to try their recipe and taste what magic the butternut squash adds. And, I’ll bet […]

    Reply

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Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started many years ago. I came into the world with a ravenous appetite and I remember being in the kitchen with my mother… Read More

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