Bring chicken, water, onion and bay leaves to a boil in a Dutch oven. Cover, reduce heat and simmer 1 hour, or until tender. Remove chicken, reserving 3/4c of broth. Discard onion and bay leaves. Cool, skin, bone and coarsely chop chicken; set aside. Whisk together all purpose flour and vegetable oil in Dutch oven; cook over medium heat; whisking constantly, 15-20 minutes or until roux is caramel-caramel colored. Stir in chopped bell pepper, onion and garlic; cook 2 minutes. Add sliced okra, canned tomatoes, thyme and the reserved 3/4 c chicken broth. Cover, reduce heat, and simmer 30 minutes. Add 2 cups chopped chicken to gumbo; cook 8 minutes. Remove from heat and cool slightly. Rool out pastry sheet on a floured surgace; cut into 4 (5in) squares. Return pastry to freezer for at least 15 minutes. cut out decorative shapes from excess pastry strips. Ladle gumbo into 4 ovenproof soup bowls, filling three-forths full. Place 1 pastry square over each bowl, pressing firmly to sides to seal edges. Place decorative shapes on top of pasrtry. Brush pastry with egg. Bake at 400° for 20 minutes or until pasrty is puffed and golden. Serve potpies with hot sauce if desired.
Nobody has commented yet. Be the first to kick off the discussion!