Chicken Gumbo “Pot Pie” with puff pastry rounds

Lunch / Dinner

Chicken Gumbo “Pot Pie” with puff pastry rounds

While gumbo isn’t something you normally think of for a weeknight dinner, this “pot pie” version gets that Louisiana mainstay on the table in just an hour. Relying on purchased puff pastry makes the pie part quick and easy, while Cajun seasoning brings in tons of flavor. And the expected trinity is present and accounted for, because it’s just not gumbo without it. The slow-cooked dark roux is replaced with a simpler sauce, thickened with a little flour, more in keeping with a standard pot pie. Andouille sausage (you can also sub in kielbasa as it’s more readily available) and okra get in the mix, keeping that tradition going.


4 servings

Total Time

Print Recipe

Share Recipe





Test Kitchen Tips

To fancy up the pies, cut decorative shapes from the excess puff pastry, place them onto the dough rounds, and secure with egg wash prior to baking.

Feel free to add hot sauce if you want to amp up the spice level, or substitute it for some of the black pepper if that's the flavor you prefer.


Preheat oven to 400°. Line a baking sheet with parchment.

Cut puff pastry into four rounds to fit the bowls you're using; place onto prepared baking sheet. (Reserve excess puff pastry for another use.) Brush rounds with egg and sprinkle with Parmesan; bake until golden brown, 15 minutes, then keep warm.

Combine salt, ½ tsp. pepper, garlic, and Cajun seasoning; season chicken with spice mixture. Sauté chicken in oil in a skillet over medium-high heat until beginning to brown, 5 minutes; transfer to a plate. Add andouille to skillet; sauté until browned, 3 minutes, then transfer to plate with chicken.

Melt butter in same skillet. Add onions, bell peppers, and celery; sauté until softened. Stir in flour; cook 1 minute. Whisk in broth, thyme, and remaining 1 tsp. pepper.

Return chicken and andouille to skillet; stir in okra and tomatoes and heat to a boil. Reduce heat to medium and simmer stew 10 minutes; divide among four bowls and top each with a puff pastry round.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 553

% Daily Value*

Total Fat 36g 55%

Saturated Fat 16g 80%

Cholesterol 64mg 21%

Sodium 1257mg 52%

Carbs 47g 15%

Protein 21g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review



  • Average: 5.00
  • Standardized Average: 5.00
    This is the average rating for this recipe, relative to the average rating of all of the recipes on this site. The average rating of all the recipes on this site is 72.28. If we pin the population average to 3 (define 3 as the new 72.28) and adjust this particular recipe's average accordingly, we see that, relative to a population average of 3, this recipe's adjusted standardized average is 5.00. This number is useful in that it accounts for how different people have different interpretations of the rating system.
  • Median: 5
    This is the rating that is in the middle of the ratings distribution. It is generally more indicative of how much you will actually like this recipe than the average because the average is subject to being skewed by outliers.
  • Mode: 5
    This is the most common rating that people have given this recipe.
  • Standard Deviation: None
    This is a measure of how polarizing the recipe is; how much people disagree about it.
    0 is the least polarizing; everyone agrees on the rating.
    2.5 is the most polarizing.
    Recipes with lower standard deviations in the ratings are better for people who don't want surprises. Higher standard deviations are good for adventurous cooks. There is no standard deviation for this recipe because it has fewer than 2 ratings so far. yummy! Loved this recipe - couldn't stop thinking about it days later. Not a fan of okra but the green beans were a perfect substitution. Highly recommend.
July 17, 2021, 1:16 p.m. Edited Edit Delete

Edit Review

Delete Review

Show Fewer ▲
Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!