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Chicken Gumbo Pie and Corn Biscuits

This southern American dish screams hearty. The smoky flavour of the sausage in the gumbo brings this dish to life. Corn biscuits (or corn scones) are also great for soaking up the sauce.

Chicken Gumbo Pie and Corn Biscuits – Recipe

Pie base

Oil 100 ml
Onions 200 g
Celery 200 g
Capsicum 200 g
Chicken thigh 1.2 kg
American sausage - andouille 400 g
Bacon 200 g
Water 300 ml
KNORR Italiana Pronto Napoli GF 4.15 kg 300 g

KNORR Italiana Pronto Napoli GF 4.15 kg

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KNORR Rich Brown Gravy 7.5 kg 50 g

KNORR Rich Brown Gravy 7.5 kg

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Chilli Paste 10 g

Corn Biscuits

Corn kernels 200 g
Polenta 200 g
Self-raising flour 200 g
Salt 10 g
Onions 60 g
Pepper 5 g
Eggs 4 x
Sour cream 200 ml
Buttermilk 100 ml

Pie base
Heat the oil and sweat the onions, celery and capsicum until slightly soft. Add chicken, sausage and bacon, cook until slightly browned. Add water, KNORR Pronto Napoli and KNORR Mixed Chilli Puree, simmer for 1 hour and thicken with KNORR Rich Brown Gravy. Place in individual pie dishes.
Corn Biscuits
Combine all ingredients together and roll out on the bench, cut out rounds and bake like scones, add on top of your pie.