Directions:
- In 12-inch nonstick skillet, cook bacon on medium 6 to 8 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. Sprinkle chicken all over with 1/2 teaspoon salt. In bacon fat in skillet, cook chicken, in 2 batches, 5 to 6 minutes per batch or until beginning to brown. With tongs, transfer chicken to medium bowl.
- In same skillet, heat 2 tablespoons olive oil on medium 1 minute. Stir in flour and cook about 7 minutes or until deep golden-brown, stirring constantly. Gradually add in chicken broth, stirring with whisk to prevent lumps; heat to boiling. Boil 1 minute, stirring. Remove skillet from heat.
- Meanwhile, preheat oven to 400 degrees F. In 5- to 6-quart Dutch oven, heat remaining 1 tablespoon olive oil on medium-high until hot. Add celery, onion, and pepper, and cook about 10 minutes or until all vegetables are tender, stirring occasionally. Stir in Cajun seasoning; cook 30 seconds. Add chicken-broth mixture, frozen okra, stewed tomatoes, and 1/2 teaspoon salt; heat to boiling on high. Stir in chicken chunks and bacon; reduce heat to medium and cook 10 minutes or until chicken is no longer pink inside, stirring occasionally.
- Divide gumbo between 2 ungreased 9 1/2-inch deep-dish pie plates. Top each with 1 sheet puff pastry, tucking pastry corners under to form a round top. Cut six 1-inch slits in pastry to allow steam to escape during baking.
- Bake one pot pie 35 minutes or until pastry is golden-brown and puffed. Let stand 5 minutes before serving. Meanwhile, prepare second pot pie for freezing
- Tips:To reheat after thawing 24 hours:
- Conventional oven: Heat, loosely covered, at 400 degrees F 30 minutes; uncover and bake 40 minutes longer or until crust is golden-brown.
- Microwave oven: Not recommended — crust must bake in conventional oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429 Kcal (1796 kJ) | ||
| Calories from fat | 355.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.51g | 61% | |
|---|---|---|---|
| Cholesterol | 82.36mg | 27% | |
| Sodium | 365.07mg | 15% | |
| Potassium | 260.46mg | 6% | |
| Total Carbs | 8.79g | 3% | |
| Sugars | 2.52g | 10% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 9.34g | 19% | |
| Vitamin C | 17.8mg | 30% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 235.09 Kcal (984 kJ) | ||
| Calories from fat | 194.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.65g | 61% | |
|---|---|---|---|
| Cholesterol | 45.13mg | 27% | |
| Sodium | 200.05mg | 15% | |
| Potassium | 142.73mg | 6% | |
| Total Carbs | 4.82g | 3% | |
| Sugars | 1.38g | 10% | |
| Dietary Fiber | 0.86g | 6% | |
| Protein | 5.12g | 19% | |
| Vitamin C | 9.8mg | 30% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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