Lobster Pot Pie is a comforting dish filled with tender lobster meat and a creamy sauce, all encased in a flaky pie crust.
Author:Alex Lee
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Seafood
Ingredients
Scale
2 cups cooked lobster meat, chopped
1 cup heavy cream
1 cup chicken or seafood broth
½ cup frozen peas
½ cup carrots, diced
½ cup celery, diced
½ cup onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon fresh parsley, chopped
½ teaspoon thyme
Salt and pepper, to taste
1 store-bought pie crust (or homemade)
1 egg, beaten (for egg wash)
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C).
Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onions, carrots, and celery. Cook until they soften, about 5-7 minutes.
Make Roux: Sprinkle the flour over the sautéed vegetables. Stir constantly for about 1 minute to create a roux.
Add Liquid: Gradually whisk in the heavy cream and broth. Continue stirring until the mixture thickens, about 3-5 minutes.
Add Lobster and Seasoning: Remove from heat and stir in the chopped lobster, peas, parsley, thyme, salt, and pepper. Mix until well combined.
Fill the Pie Crust: Pour the lobster mixture into a pie dish lined with your pie crust. Spread it evenly.
Cover with Pie Crust: Roll out the second pie crust and place it over the filling. Pinch the edges to seal and cut a few slits in the top to allow steam to escape.
Apply Egg Wash: Brush the top crust with the beaten egg for a golden finish.
Bake: Place the pie in the preheated oven and bake for 30-40 minutes, or until the crust is golden brown and flaky.
Cool: Remove the pie from the oven and let it cool for 10 minutes before serving.
Notes
For a homemade crust, consider using a butter-based recipe for extra flakiness.
Feel free to customize the filling with your favorite seafood or vegetables.