Gumbo Pot Pies Food

CHICKEN GUMBO POT PIE

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.

CAJUN POT PIE

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.