Chicken And Lobster Pot Pie Recipes

LOBSTER POT PIE

Steps:

• Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
• Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.
• For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Preheat the oven to 375 degrees F.
• Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

LEW'S FAMOUS LOBSTER POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and crab boil bag to a boil in a large saucepan.
• Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.
• Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
• Place a pie crust into the bottom of a 9-inch pie pan and set aside.
• Heat butter in a skillet over medium heat.
• Cook and stir onion and celery in butter until tender, 5 to 8 minutes.
• Stir flour into onion and celery mixture until vegetables are coated with flour.
• Combine chicken broth and milk in a bowl.
• Slowly stir broth and milk into onion, celery, and flour mixture until thickened.
• Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.
• Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
• Pour lobster filling into the prepared pie crust.
• Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.
• Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.
• Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
• Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

LOBSTER POT PIE

Steps:

• Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baking dish.
• In a large saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly. Season with the paprika and with salt and pepper to taste. Pour the sauce over the lobster in the dishes. The sauce will thicken as it cools.
• For the topping, toss the cracker crumbs with the melted butter and paprika until well mixed. (The pies and topping can be made up to several hours ahead to this point and refrigerated.)
• Preheat the oven to 425°F. Sprinkle the crumbs evenly over the lobster mixture. Bake, uncovered, in the preheated oven until the sauce is bubbly and the crumbs are deep golden brown, 10 to 15 minutes for ramekins, 15 to 20 minutes for a large baking dish.

MINI LOBSTER POT PIES

Steps:

• Cut lobster shell down the middle, crack it open, and pull out the meat. Cut the shell into 1-inch pieces and set aside.
• Cut the meat into ½-inch pieces, checking carefully and removing any veins or missed pieces of shell. Transfer the meat to a plate and keep in the refrigerator until needed.
• Melt 1 tablespoon butter in a saucepan over medium heat. Add lobster shells and cook, stirring often, until they turn brick red, 3 to 4 minutes. Stir in sherry and clam juice and reduce heat to low. Simmer gently to steep lobster shells, 15 to 20 minutes; making sure the liquid does not reduce.
• Remove from the heat and pour broth through a strainer to remove shells.
• Rinse out the saucepan and add remaining 1 tablespoon butter. Place over medium heat to melt. Add carrots, celery, paprika, tomato paste, salt, pepper, and cayenne. Cook and stir until tomato paste is toasted and paprika is fragrant, about 2 minutes. Stir in flour and cook for 1 to 2 minutes. Stir in lobster broth and bring to a simmer.
• Add potatoes and reduce heat to medium-low. Cook at a gentle simmer until potatoes are tender and liquid has reduced just slightly, 10 to 15 minutes.
• While the potatoes are cooking, place puff pastry on a piece of parchment paper. Cut out two 3 ½-inch circles and cut an "x" in the center of each one. Brush tops with beaten egg. Transfer to a baking sheet and place in the refrigerator until needed.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
• Add lemon juice, cream, and tarragon to the potatoes; stir to combine and return to a simmer over medium heat. Simmer until reduced and thickened a bit more, about 5 minutes. Taste and adjust salt if necessary.
• Stir in reserved lobster meat and turn off the heat. Remove from the stove and evenly divide the mixture between two 6-ounce ramekins, stopping about ¼ inch from the top.
• With the egg wash facing up, place puff pastry circles onto the ramekins, making sure the vents are cut all the way through.
• Bake in the upper center of the preheated oven until bubbly and browned, about 20 minutes. Let rest for at least 5 minutes before serving.

LOBSTER POT PIE

Steps:

• Add the seafood stock, lobster shells, potatoes, carrots and thyme to a large stockpot. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook until the potatoes and carrots are tender, about 10 minutes. Remove the lobster shells and thyme sprigs, strain the stock and reserve the vegetables in a separate bowl.
• Add the butter and oil to the stockpot over medium heat. Add the lobster meat and cook until just beginning to turn red and opaque, about 2 minutes. Remove the meat and reserve. Add the celery, onions, salt and a few cracks of black pepper and cook until translucent and softened, about 5 minutes. Stir in the flour, cooking for about 3 minutes, and then stir in the tomato paste and cook for another minute. Slowly pour in the sherry, whisking to combine. Bring to a simmer and reduce by half, about 5 minutes. Add the reserved lobster stock and bring to a simmer until the liquid has thickened. Add the reserved vegetables and peas. Stir in the cream and lobster meat. Taste and season with salt and pepper as needed.
• Preheat the oven to 425 degrees F.
• Divide the filling between four 16-ounce ramekins. Beat together the egg and 1 tablespoon water in a small bowl. Dust the counter and a rolling pin with flour and roll out the puff pastry sheets. Cut 4 rounds big enough to cover the tops of the ramekins. Pierce the centers with a sharp knife to create 2 small slits. Brush the outside of the ramekins with egg wash and then top each with a puff pastry round, pressing gently to seal around the edges. Brush the top with egg wash. Bake until the tops are puffed and golden, 20 to 25 minutes.