Chicken Gumbo Pie With Buttermilk Biscuit Crust

Recipe by ratherbeswimmin
READY IN: 2hrs 20mins




  • In a 5-quart Dutch oven or large pot over medium heat, heat the oil.
  • Add in the flour and cook, stirring constantly until the flour is the color of light caramels.
  • This should take about 5 minutes.
  • Add in onion, bell pepper, celery, garlic, and creole seasoning, stirring and cooking for another 5 minutes.
  • Add in chicken and sausage; cook for 3 minutes.
  • Gradually add in the chicken stock, whisking until the sauce is thickened.
  • Decrease heat to a simmer and cook, partially covered, for 30 minutes.
  • Refrigerate the filling for up to two days before baking; reheat to serving temperature before baking.
  • Make the crust: in a big bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Cut in shortening, then stir in the buttermilk until the dough begins to form.
  • Turn the dough out onto a lightly floured board and roll it out ½ inch thick.
  • Cut out individual biscuits.
  • When ready to bake with the crust, transfer the filling to an ovenproof baking and serving dish; preheat oven to 425°; lay biscuits on top of the gumbo; brush biscuits with the melted butter and bake for 15-20 minutes, until golden.