Gumbo Pot Pie Recipe
Food Recipes | Cajun | Fall | Fusion | Main Course | Mardi Gras | Stews | Winter
This Gumbo Pot Pie is so good you’ll ALMOST forget to argue about whether or not it’s actually gumbo. Gumbo is served OVER rice, while rice is MIXED IN with jambalaya. Really—we just named it Gumbo Pot Pie because that’s the better SEO play. We don’t care what you call it, as long as you eat it. One of our greatest joys as food bloggers, however, is the drive-thru experts in our comments section. “Not gumbo.” “Cream of chicken doesn’t go in gumbo”. “That’s jambalaya.” We’re sorry that your parents are still disappointed in you twenty years after you quit the JV football team. We’re here to help. Have some Gumbo. Pot. Pie.
PREP TIME
20 mins
COOK TIME
40 mins
SERVINGS
8
Ingredients
- 2 sheets of refrigerated pie crust dough
- 1 cup jasmine rice
- 2 Tbsp olive oil + more if needed
- 2 boneless skinless chicken thighs, cut into 1/2″ cubes
- 6 oz andouille sausage links
- 12 oz extra large shrimp
- Garlic powder
- Salt
- Pepper
- 1 bell pepper, diced
- 1 onion, diced
- 3 celery stalks, diced
- 2 cans cream of chicken soup
- 1 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp dried thyme leaves
- 1/4 tsp cayenne pepper
- 1/4 cup milk, for brushing crust
COOKING INSTRUCTIONS:
Gumbo Pot Pie
- Preheat oven to 425ºF.
- Before cooking meat, prepare rice according to package instructions. When done, set aside.
- Heat oil in a large pan over medium-high heat. Season chicken thighs with salt and pepper to taste, then cook for 4-6 minutes per side or until fully cooked (internal temp is 165ºF). Remove from pan and set aside.
- In same pan over medium heat, add shrimp and sausage and cook until sausage is browned and shrimp is fully cooked through. Season with salt and pepper to taste. Remove from pan and set aside.
- In same pan over medium-high heat, add other Tbsp oil and sauté bell pepper, onion, and celery. Season with salt and pepper to taste. Add cream of chicken, water, rice, smoked paprika, oregano, thyme, and cayenne to pan. Stir until well-combined. Stir in chicken, sausage, and shrimp. Salt and pepper to taste. Cook for another 10 minutes or until flavors are integrated.
- Spread 1 pie crust over the bottom of a pie dish that’s 12″ in diameter and 2.5″ deep.
- Pour pan mixture over bottom crust evenly. Use the second pie crust to cover and seal the pot pie. Brush crust with milk so that milk has been evenly distributed (you likely won’t use all of the 1/4 cup).
- Bake pot pie for 10-15 mins or until top is golden brown. Remove from oven and let cool for 5 minutes. Enjoy!
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