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Chicken Gumbo Pie with Buttermilk Biscuit Crust

From Pot Pies: Comfort Food Under Cover

Gumbo filling:
1/2 cup vegetable oil
1/2 cup all-purpose flour
1-1/2 cups chopped onion
1-1/2 cups chopped green bell pepper
1-1/2 cups chopped celery
6 cloves garlic, mashed
1 tablespoon store-bought or homemade Creole seasoning (see note)
4 cups cooked chicken, cut into 1/2-inch pieces
1 pound andouille or Polish sausage, cut into 1/2-inch rounds
6 cups store-bought or homemade chicken stock

Buttermilk biscuit crust:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable shortening
3/4 cup buttermilk

To prepare filling:
In a 5-quart Dutch oven over medium heat, heat the oil. Add the flour and cook, stirring until the flour is the color of light caramels. This should take about 5 minutes.

Add the onion, pepper, celery, garlic and Creole seasoning, stirring and cooking for another 5 minutes.

Add the chicken and sausage and cook for 3 minutes. Gradually add the chicken stock to the pot, whisking until the sauce is thickened.


Reduce the heat to a simmer and cook, partially covered, for 30 minutes. (If you'd like, refrigerate the filling for up to 2 days before baking. Reheat to serving temperature before baking.)

To prepare the crust:
Preheat oven to 425°F.

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Cut in the shortening and stir in the buttermilk until the dough begins to form. Turn the dough out onto a lightly floured board and roll it out 1/2-inch thick.

Transfer the gumbo filling to an ovenproof baking/serving dish. Cut out individual biscuits and lay them on top of the gumbo. Brush the biscuits with the melted butter and bake the pot pie for 15 to 20 minutes, until it's golden.

Yields 8 servings.

Note: You can buy Creole seasoning blends or make your own. To make your own, in a glass bowl, combine 1/4 cup onion powder, 1/4 cup dried thyme, 1/4 cup freshly ground black pepper, 1/2 cup garlic powder, 1/2 cup salt, 1/2 cup paprika, 1/4 cup cayenne pepper and 2 tablespoons dried oregano. Whisk to blend. Store in an airtight container for up to 2 months. Yields about 2-1/2 cups.



(Updated: 10/30/08 SN)

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