I have a confession to make. Even though I’m totally stoked about this Gumbo Pot Pie recipe, in general, I have never been a fan of pot pies. I’ve tried a few times, but I’ve just found most to be Boring. As. Hell. (Apparently, I’m not alone.) If listening to a four year old tell a story had a flavor, it would be the flavor of pot pie. And Shepherd’s Pie? Don’t even get me started.
But – here’s the thing. I WANT to love pot pies. SO BAD! I mean, many people love them! They’re all the rage in the fall! And some of the pictures are positively drool worthy!
Which all made me wonder:
WHAT THE HELL IS WRONG WITH ME?
(And after that, “WHAT’S THE MEANING OF LIFE?!”)
While the answer to the second question is obviously eating good food, the answer to the first is, well, a lot of things. But at least I’ve found a pot pie that I love. Who knew I just needed gumbo to make it worth my while?
(I knew, I was just too lazy to make it until now.)
I sincerely hope you love it as much as I do. And if you have a recipe for an amazing, drool-worthy pot pie that doesn’t include gumbo, please send it to me. I’d love to try it!
But I probably won’t.
Gumbo Pot Pie
- Food processor
- Four 12 oz Mini dutch ovens or ramekins for making individual pot pies
Savory Pie Crust (for a quicker alternative, grab some "puff pastry" from the freezer section of your local grocery)
- 1 large egg, lightly beaten
- 4 tablespoons sour cream
- 1 1/4 cup all purpose flour
- 1 teaspoon sea salt (or 1/2 teaspoon table salt)
- 6 tablespoons cold butter, chopped into small pieces
- 1/2 teaspoon worcestershire
- pinch or two garlic powder
- pinch or two onion powder
- pinch or two Cajun seasoning (I use Slap Ya Mama.)
- 1 more egg (optional: for washing crust with before baking)
- Preheat oven to 350. Note: If you are using puff pastry, read the notes section below, then skip ahead to step 6.
- To food processor, add flour and salt and pulse a few times until combined.
- Add butter chips and pulse 5-10 times. There will still be chunks of butter in the flour - that's OK.
- Mix sour cream and beaten egg, then add to food processor. Add Worcestshire, Onion Powder, Garlic Powder, and Cajun Seasoning as well. Pulse a few times until dough starts to form (about 15 ish pulses). It will still look a bit dry. That's ok.
- Transfer dough to a lightly floured surface and knead a few times by hand until the dough is formed. If you have time, cover the dough with plastic wrap (or place in a glass bowl with a plastic cover) and refrigerate for an hour or two. If you don't have time, be very gentle with the rolling pin or the dough will break.
- Fill ramekins 2/3 of the way with gumbo. Add 1 heaping tablespoon of Potato Salad, or 1/4 cup of mashed potatoes, and stir gently to evenly mix the gumbo and potatoes together.Note: My husband and I love the potato salad in our Gumbo Pot Pies, but not too much (otherwise, it takes away from the flavor of the gumbo). My son loves the potato salad in his pot pies also, but we once made it with mashed potatoes instead and he really enjoyed it (thanks for the idea Meghan!). I'd say if you have picky eaters, go for the mashed potato version. Both are delicious!
- Remove dough from the refrigerator and flatten with a rolling pin until it's about 12" around. Cut into 4 circular pieces to fit over your individual ramekins or mini dutch ovens. Note 1: We did this by placing our mini dutch ovens onto the flattened dough, and used a knife to cut a circle that was just a bit wider than the dutch oven itself. This allowed us to stretch the dough comfortably over the top of the dutch oven with a bit leftover to pinch on the sides. Note 2: If you cut a circle that's too small for your ramekin, just take it off, add it back to the original dough and flatten again, cutting a bit wider of a circle this time. If you make one that's too big, add the extra dough back to the original dough so that you have enough for the other bowls.
- Top individual ramekins with 1/4 of pie crust, pinching the dough to the outside of the pot. Consider carefully cutting a few 1/2" slits into pie crust to allow steam to escape.
- Brush the crust with a very small amount of egg wash and top with a bit of sea salt. Note: To make an egg wash, just beat another egg and brush a very small amount of it on top of the crust. This gives the crust a beautiful golden sheen, but is not necessary.
- Place indvidual ramekins on top of a baking pan. If gumbo and potato salad are still warm from the day you cooked them, bake at 350 for about 30 minutes (until crust is a beautiful golden color).If you are working with leftover gumbo and potato salad that is cold from refrigeration, bake at 350 for about 30 minutes (until crust is a beautiful golden color), then cover with aluminum foil and bake for another 10-15 to continue heating the gumbo while not burning your crust.Note: You can cover individual pies with aluminum foil or the entire pan. I usually go with the latter because it's easier.
- Remove from oven and let cool for at least 10 minutes.
Need a great Potato Salad recipe? Click here!
Need a hearty and nutritious Gumbo recipe? Click here!
Check out the rest of my recipes here!