Gumbo Filling
1/2 c vegetable oil
1/2 c flour
1/2 c chopped onion
1 1/2 c chopped green bell pepper
1 1/2 c chopped celery
6 cloves garlic, mashed
1 T creole seasoning
4 c cooked chicken, cut into 1/2″ pieces
1# andouille sausage, cut into 1/2″ rounds
6 c chicken broth
Heat oil in 5-quart Dutch oven.
Add the flour and cook, stirring until the flour is the color of light caramels – about 5 mins. (You’re making a roux here…)
Add onion, garlic, pepper, celery and creole seasoning – stirring and cooking for another 5 mins
Add the chicken and sausage – cook for 3 more minutes
Gradually add the chicken stock, whisking until the sauce is thickened.
Reduce the heat to a brisk simmer and cook, partially covered, for 30 mins.
Make the crust. When ready to bake with the crust, transfer the filling to an ovenproof baking/serving dish.
Preheat oven to 425∞.
Brush the biscuits with melted butter and bake the pot pie for 15-20 minutes until golden brown.
Buttermilk Biscuit Crust
2 c AP flour
1 T baking powder
1/2 t baking soda
1/2 t salt
6 T shortening
3/4 c buttermilk
In a large mixing bowl, whisk together the dry ingredients. Cut in the shortening, stir in the buttermilk until the dough begins to form. Turn the dough out onto a lightly floured board and roll out 1/2″ thick. Cut out individual biscuits and lay them on top of the gumbo filling.