Maine Lobster Pot Pie

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By: Foodness Gracious, sponsored by the Maine Lobster Marketing Collaborative

Serves 6

Ingredients

  • 3 cups all purpose flour
  • 2 sticks butter, cold
  • 1/2 tsp salt
  • 1/4 cup plus 3 tbsp ice cold water
  • 4 tbsp unsalted butter
  • 4 tbsp all purpose flour
  • 3 cups chicken or veggie stock
  • 1 1/2 cups diced potato
  • 2 cups frozen mixed veggies
  • 1/2 tsp garlic powder
  • 2 tbsp fresh chopped rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup heavy cream
  • 3 cups (1.5 lbs) roughly chopped cooked Maine Lobster meat
  • 1 egg, beaten

Directions

Preheat the oven to 400 degree F. Lightly butter an 8 qt size baking dish

Place the flour in a large bowl and grate the butter into it

Add the salt and gently mix together with your fingers

Add the cold water and mix until the dough forms and comes together to form a ball

Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge

In a large pan melt the butter and whisk in the flour until the mixture starts to turn golden in color.

Gradually add the stock whisking after each addition and removing any lumps

Once all of the stock has been added and the sauce has thickened, add the potatoes and veggies and simmer for 3-4 minutes.

Add the garlic powder, rosemary, salt, pepper and heavy cream, stir well

Gently fold in the cooked lobster to the pot pie filling and transfer to your prepared baking dish

Roll the pastry out so it is big enough to cover the baking dish with some hanging over the sides of the dish

Tuck the pastry into the sides of the pie dish making sure to allow plenty of pastry to prevent it shrinking as it cooks

Trim the edges of the pastry and brush the top of the pot pie with a beaten egg

Bake in the oven for 60-65 minutes and the pie is bubbling and golden brown on top

  1. Preheat the oven to 400 degree F. Lightly butter an 8 qt size baking dish
  2. Place the flour in a large bowl and grate the butter into it
  3. Add the salt and gently mix together with your fingers
  4. Add the cold water and mix until the dough forms and comes together to form a ball
  5. Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge
  6. In a large pan melt the butter and whisk in the flour until the mixture starts to turn golden in color.
  7. Gradually add the stock whisking after each addition and removing any lumps
  8. Once all of the stock has been added and the sauce has thickened, add the potatoes and veggies and simmer for 3-4 minutes.
  9. Add the garlic powder, rosemary, salt, pepper and heavy cream, stir well
  10. Gently fold in the cooked lobster to the pot pie filling and transfer to your prepared baking dish
  11. Roll the pastry out so it is big enough to cover the baking dish with some hanging over the sides of the dish
  12. Tuck the pastry into the sides of the pie dish making sure to allow plenty of pastry to prevent it shrinking as it cooks
  13. Trim the edges of the pastry and brush the top of the pot pie with a beaten egg
  14. Bake in the oven for 60-65 minutes and the pie is bubbling and golden brown on top