Gumbo Pot Pies(Makes 8 Servings.)

• 1 (2.5 lb.) whole chicken
• 2 qt. water
• 1 onion, quartered
• 2 bay leaves
• 1/2 c. all-purpose flour
• 1/2 c. vegetable oil
• 1 large green bell pepper, chopped
• 1 large onion, chopped
• 2 lb. fresh or frozen okra, cut into 3/4-inch slices
• 2 (10 oz.) cans whole tomatoes and green chiles
• 1 lb. andouille sausage, sliced
• 1 Tbsp. dried thyme
• 1 lb. unpeeled, large, fresh shrimp
• 2 (17.25 oz.) pkg. frozen puff pastry, thawed
• 1 egg, lightly beaten

1. Bring chicken, 2 quarts water, quartered onion and bay leaves to a boil in a Dutch oven. Cover; reduce heat and simmer 1 hour or until chicken is tender. Remove chicken; reserve 1 1/2 cups broth and discard onion and bay leaves. Let chicken cool. Skin, bone and coarsely chop chicken. Cook flour and oil in Dutch oven over medium heat, stirring constantly, 15 to 20 minutes or until roux is chocolate colored. Add bell pepper, chopped onion and garlic; saute 2 minutes. Add okra, tomatoes and green chiles, sausage, thyme and reserved 1 1/2 cups broth. Cover and simmer 30 minutes.

chicken, water, onion, bay leaves, allpurpose, vegetable oil, green bell pepper, onion, frozen okra, tomatoes, andouille sausage, thyme, fresh shrimp, frozen puff pastry, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24121 (may not work)