Gumbo Pot Pie

• 1 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 chilies
• 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.
2. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
3. While chicken is cooking, peel and devein shrimp; refrigerate.
4. Remove chicken; reserve 1 1/2 cups broth, and discard onion and bay leaves.
5. Let chicken cool.
6. Skin, bone, and coarsely chop chicken.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84724 (may not work)