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chicken gumbo pot pie

Recipe details:

chicken gumbo pot pie

what you need

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 (1-pound) package carrot chips
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon Creole or Cajun spice mix
  • 1 (14.5-ounce) can stewed tomatoes
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 ready-to-roll pie crust

here's how

  1. Preheat the oven to 400°F.
  2. Heat the oil in an ovenproof 10-inch skillet over medium-high heat. Add the onion, carrots, and a pinch each of salt and pepper. Cook, stirring occasionally, until just tender, about 5 minutes.
  3. Add the spice mix and cook, stirring, for 1 minute. Stir in the stewed tomatoes and bring to a boil. Simmer, stirring occasionally, until the juices release and evaporate, about 5 minutes. Stir in the chicken and cook until the meat just loses its pink color, about 3 minutes.
  4. Unroll the crust and center over the chicken-vegetable filling in the skillet; poke 3 slits in the dough. Transfer to the oven and bake until the crust is golden brown, about 30 minutes.