In the realm of culinary comfort, few dishes can rival the heartwarming allure of chicken gumbo pot pie. This delectable creation seamlessly blends the rich, savory flavors of traditional chicken gumbo with the golden-crusted decadence of a classic pot pie. As you embark on this culinary journey, you'll discover a treasure trove of recipes that cater to diverse dietary preferences and skill levels. Whether you seek a classic rendition brimming with bold Cajun spices or a gluten-free variation that accommodates dietary restrictions, this collection has something for every palate. So, gather your ingredients, preheat your oven, and prepare to indulge in a symphony of flavors that will tantalize your taste buds and warm your soul.
Let's cook with our recipes!
QUICK ROTISSERIE CHICKEN POT PIES
Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
- Gather your ingredients.
- Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
- Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
- Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
- Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
- Serve the chicken and vegetables in bowls and top with pastry.
INSTANT POT® CHICKEN AND SAUSAGE GUMBO
Making gumbo can be time consuming, so speed things up by using your multi-functional pressure cooker. Garnish with chopped flat leaf parsley, if desired, and serve over rice.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil, chicken, and sausage to the pot and cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn pot off.
- Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Stir in cooked chicken and sausage. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 538 calories, Carbohydrate 17 g, Cholesterol 96 mg, Fat 40.1 g, Fiber 2.2 g, Protein 26.8 g, SaturatedFat 9.2 g, Sodium 1383.2 mg, Sugar 4.1 g
CHICKEN GUMBO POT PIE
This one-pot pot pie adds the flavors of New Orleans to an all-time family favorite with little mess or fuss.
Provided by TARGETreg Recipes
Categories Pot Pie
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F.
- Heat the oil in an ovenproof 10-inch skillet over medium-high heat. Add the onion, carrots, and a pinch each of salt and pepper. Cook, stirring occasionally, until just tender, about 5 minutes.
- Add the spice mix and cook, stirring, for 1 minute. Stir in the stewed tomatoes and bring to a boil. Simmer, stirring occasionally, until the juices release and evaporate, about 5 minutes. Stir in the chicken and cook until the meat just loses its pink color, about 3 minutes.
- Unroll the crust and center over the chicken-vegetable filling in the skillet; poke 3 slits in the dough. Transfer to the oven and bake until the crust is golden brown, about 30 minutes.
Nutrition Facts : Calories 935.3, Fat 45.8, SaturatedFat 7.8, Cholesterol 72.6, Sodium 1049.5, Carbohydrate 98.1, Fiber 8.7, Sugar 6.2, Protein 36.3
GUMBO POT PIE
Provided by Food Network
Time 1h15m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Roux: In a heavy skillet, combine oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally. Be careful not to burn your roux or the final dish will taste bitter.
- Gumbo: In a large Dutch oven pot, melt butter then add onions, garlic, peppers, and celery. Cook over medium heat on stove until tender, about 5 minutes. Add sausage and tasso and cook for 5 minutes on medium-low heat. Stir in seafood stock, roux, and lemon juice. Bring to a boil. Add cayenne pepper, hot sauce, garlic, salt, rice, shrimp, crab meat, and okra. Simmer on medium heat until seafood is cooked, about 5 minutes. Remove from heat. Add green onions and mix well. Pour into a greased 2 to 3-quart baking dish.
- Topping: Preheat oven to 350 degrees F.
- Open crescent rolls, separate each triangle and place on top of gumbo mixture. Bake in oven for 11 to 13 minutes or until golden brown. Sprinkle with chopped parsley, if desired.
CAJUN POT PIE
This is a cross between a pot pie and gumbo. I love the combo of the crispy puff pastry and the saucy filling.
Provided by Marney
Categories Savory Pies
Time 2h20m
Yield 6-10 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter over medium heat, sprinkle flour in the pan when the butter starts to bubble. Stir constantly until the mixture starts to turn a dark brown.(about 5 minutes) Quickly add the onions, peppers, celery and garlic, mix well. Remove from the heat for a minute; then turn the heat to low and place back on the heat.
- Continue to cook and stir for about 5 minutes. Gradually add the chicken stock, followed by the tomato paste, parsley, thyme, bay leaves, cayenne and Tabasco. Simmer for 30 minutes. Add the chicken and sausage, cook for another hour (mixture will be very thick). Fold in the shrimp and put into a large baking dish.
- Cover with the puff pastry. Bake in a 400 degree farenheit oven for 30 minutes.
Nutrition Facts : Calories 914.6, Fat 52.1, SaturatedFat 20, Cholesterol 429.3, Sodium 2712, Carbohydrate 42.2, Fiber 3.8, Sugar 7, Protein 66.9
Tips:
- Use a variety of vegetables. This will add flavor and texture to your pot pie. Some good options include carrots, celery, onions, potatoes, and green beans.
- Don't overcook the chicken. Otherwise, it will become tough and dry. Cook it until it is just cooked through, about 10-12 minutes.
- Use a good quality chicken broth. This will make a big difference in the flavor of your pot pie. Look for a broth that is low in sodium and has a rich, flavorful taste.
- Don't be afraid to experiment with different seasonings. There are many different ways to season a chicken gumbo pot pie. Some good options include paprika, garlic powder, onion powder, thyme, and bay leaves.
- Serve with your favorite sides. Some good options include mashed potatoes, rice, or a salad.
Conclusion:
Chicken gumbo pot pie is a delicious and comforting dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and satisfying meal, give chicken gumbo pot pie a try. You won't be disappointed!
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