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.
Posted on: Wed, 08 Oct 2014 06:44:55 +0000
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