1 (2 1/2-pound) whole chicken 2 quarts water 1 onion, quartered 2 bay leaves 1/4 cup all-purpose flour 1/4 cup vegetable oil 1 medium-size green bell pepper, chopped 1 medium onion, chopped 2 garlic cloves, pressed 1 pound fresh or frozen okra, cut into 3/4-inch slices 1 (10-ounce) can whole tomatoes and green chilies 1/2 teaspoon dried thyme 1/2 pound unpeeled, medium-size fresh shrimp 1/2 (17 1/4-ounce) package frozen puff pastry, thawed 1 large egg, lightly beaten
Bring first 4 ingredients to a boil ina Dutch oven. Cover, reduce heat, and simmer 1 hour or untiltender.
Remove chicken, reserving 3/4 cup broth;discard onion and bay leaves. Cool. Skin, bone, and coarselychop chicken; set aside.
Whisk together all-purpose flour and vegetableoil in Dutch oven; cook over medium heat, whisking constantly,15 to 20 minutes or until roux is caramel colored. Stir in choppedbell pepper, onion, and garlic; cook 2 minutes. Add sliced okra,tomatoes and chilies, dried thyme, and reserved 3/4 cup chickenbroth. Cover, reduce heat, and simmer 30 minutes.
Peel shrimp, and devein, if desired. Addshrimp and 2 cups chopped chicken to gumbo; cook 8 minutes orjust until shrimp turn pink. Remove from heat, and cool slightly.
Roll out pastry sheet on a floured surface;cut into 4 (5-inch) squares. Return pastry to freezer for atleast 15 minutes. Cut out decorative shapes from excess pastrystrips.
Ladle gumbo into 4 ovenproof soup bowls,filling three-fourths full. Place 1 pastry square over each bowl,pressing firmly to sides to seal edges. Place decorative shapeson top of pastry. Brush pastry with egg.
Bake at 400°F (205°C) for 20 minutesor until pastry is puffed and golden. Serve pot pies with hotsauce, if desired.
Makes 4 servings.
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