Grands!® Jr. Louisiana Gumbo Hand Pies

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  • 30 min prep time
  • 45 min total time
  • 5 ingredients
  • 5 servings


can (14.5 oz) diced tomatoes with green pepper and onion, undrained
cup diced smoked spicy Andouille-style sausage
cup diced cooked chicken
teaspoon Creole seasoning
can (12 oz) Pillsbury™ Grands!™ Jr. Golden Homestyle or Golden layers® refrigerated buttermilk biscuits


  1. 1 Heat oven to 375°F. Lightly spray cookie sheet with cooking spray.
  2. 2 In 2-quart saucepan, mix tomatoes, sausage, chicken and Creole seasoning. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Drain well, pressing to remove as much liquid as possible, reserving liquid; return liquid to saucepan. Cool sausage mixture slightly. Simmer reserved liquid, stirring occasionally, until reduced to about 1/2 cup.
  3. 3 Meanwhile, separate dough into 10 biscuits. Press or roll 5 biscuits to form 4 1/2-inch rounds. Place on cookie sheet. Spoon about 1/3 cup meat mixture onto center of each round. Press or roll remaining 5 biscuits to form 5-inch rounds; place over meat mixture on each. Press edges firmly with fork to seal.
  4. 4 Bake 12 to 15 minutes or until golden brown. Serve with warm sauce.




Nutrition Information

Recipe Step Photos

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