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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is your chicken pot pie with a cajun touch. This recipe makes 2 pies, enough if serving a crowd or freeze on and have it later. Ingredients:
2 slice(s) bacon, cut into 1/2-inch pieces |
2 pound(s) skinless, boneless chicken thighs, cut into 1-inch chunks |
1 teaspoon(s) salt |
3 tablespoon(s) olive oil |
1/4 cup(s) all-purpose flour |
1 cup(s) chicken broth |
4 medium stalks celery, sliced |
1 (1-pound) jumbo onion, chopped |
1 medium red pepper, chopped |
1 tablespoon(s) cajun seasoning |
1 bag(s) (16-ounce) frozen sliced okra |
1 can(s) (14 1/2-ounce) stewed tomatoes |
1 package(s) (17.4-ounce) frozen puff pastry sheets, thawed |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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
6. Tips:To reheat after thawing 24 hours:
7. Conventional oven: Heat, loosely covered, at 400 degrees F 30 minutes; uncover and bake 40 minutes longer or until crust is golden-brown.
8. Microwave oven: Not recommended — crust must bake in conventional oven.
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