Yes, that’s right. This is a gumbo pot pie and it’s delicious!
This classic southern delicacy is taken to the next level with this g. To all of my people in New Orleans, try this gumbo pot pie first before you come at me! You’ll love it!
This is comfort food taken to the next level
One of the reasons I love eating gumbo is because of its heartiness. Most of the time when I make gumbo, I top it over white rice with a side of freshly baked cornbread. But there’s always going to be leftovers (not like that’s a bad thing). I took some of the leftover gumbo and put it into a store-bought pie crust to make an amazing gumbo pot pie. It was so good, I had to share the recipe with y’all!
- It’s gumbo- I mean that speaks for itself honestly. Put it in a pot pie and it’s magical!
- Green bell pepper
- White onions
- Celery
- Andouille sausages
- Chicken thighs
- Seasonings
- Oil
- All purpose flour
- Seasonings
- Pie crust (store bought is perfectly fine for this)
- If you’re familiar with gumbo, you know that a roux can burn quickly. This is why mise en place (prepping your ingredients in advance) is important. Once it starts to build that chocolate color, immediately add your celery, onions, and peppers for the gumbo pot pie.
How to Make a Gumbo Pot Pie
Description
If you're looking to take your love of gumbo to new levels, take note of this gumbo pot pie recipe! It's the perfect meal for large families!
Ingredients
For the roux
Remaining ingredients
Instructions
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In a large bowl, season your chicken thighs with salt and pepper.
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Mix until well combined.
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In a large Dutch oven or pot turned on medium heat, add the two tbsp of oil.
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Once the pan is hot, add your chicken thighs.
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Cook until all pieces are seared.
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The chicken should cook about 85 percent of the way. It will finish cooking in the gumbo.
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Remove the chicken and place to the side.
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Use that same oil to sear the sausages.
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Once the sausages are seared, remove from the pan.
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Turn your heat to medium low.
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Add the oil and flour and immediately begin to whisk.
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Continue whisking until your roux turns color. It should go from white to cream, to caramel colored, and finally chocolate. This is the consistency you want.
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Immediately add in your celery, onions, and peppers.
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Mix until well combined.
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Add the chicken stock and stir. Turn the heat back to medium and add your bay leaves.
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Add the chicken thighs, sausages, and potatoes.
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Add the remaining seasonings.
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Simmer for 30-35 minutes or until the gumbo thickens.
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Remove from the heat and let it cool a bit before assembling your pot pie.
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Preheat your oven to 350 degrees.
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Grab a pie tin and add one of the pie crusts.
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Cut the sides so that it fits properly around the tin.
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Brush the bottom of the crust with egg wash to allow it to brown in the oven.
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Add the pie crust to the oven and bake for five minutes.
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Remove and add your gumbo to the center.
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Keep adding until full to the top.
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Add the last pie crust and crimp the sides.
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Remove any excess.
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Slit four lines in the center of the pie crust to ventilate.
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Bake for 15 minutes or until the pie is golden brown on top.
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Let it cool and serve!
