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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. |
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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) |
