Loaded Seafood Pot Pie
2 tbsp. extra virgin olive oil
1 stalk celery, dicecd
3 large carrots, peeled and diced.
1 large shallot, chopped
3 red potatoes, washed and diced
1/3 cup white cooking wine
3 tbsp. unsalted butter
3 tbsp. all-purpose flour
1 tbsp. fresh tarragon, chopped
1/2 tsp. A Little More Zest Adobo
1/4 tsp. cayenne pepper
1/2 tsp. celery salt
1/3 cup heavy whipping cream
8 oz. frozen cooked lobster meat, roughly chopped
8 oz. jumbo lump crab meat
1 9" deep dish frozen pie crust, thawed
1 box refrigerated pie crust
1 egg, lightly beaten
1 tbsp. heavy whipping cream
1/2 tsp. garlic powder
1/2 tsp. dried parsely
1/2 tsp. parmesan cheese, grated
Preheat the oven to 450 degrees. Prebake pie crust according to package directions. Let cool and set aside. Reduce heat to 350 degrees.
Add olive oil to a large skillet, over medium heat. Add celery, carrots, shallots, and potatoes and saute for about 5-7 minutes or till tender.
Pour in white wine and cook until nearly evaporated.
Add unsalted butter and once melted, add flour. Stir constantly until consistency becomes fairly thick.
Reduce heat to low. Add seafood stock and tarragon and bring to simmer for about 5 -7 minutes.
Add seasonings and remove from heat. Add heavy cream, frozen lobster, and crab meat and stir until combined thoroughly. Transfer the mixture into a deep dish pie crust . Set aside.
Using refrigerated pie crust, roll out onto a clean counter and cut into nine 1” strips. Arrange half of the strips over the filled pie in parallel lines.
Fold up every other strip to about the midline of the pie. Lay a strip of pie dough perpendicular to the others, at about the center of the pie line. Fold the strips back down and repeat this process until all the strips have been used and the top of the pie is covered with the lattice pattern crust.
To seal the edge, first trim away any long pieces that may be hanging over the edge of the pie. Set aside.
Prepare egg wash by mixing egg and heavy whipping cream lightly. Stir in garlic powder, parsley, and parmesan cheese. Mix thoroughly and lightly brush the pie with egg wash.
Bake for 15-19 minutes or until golden brown.
- If you can't find a cooking wine, any dry white wine like Sauvignon Blanc or Chardonnay will do.
- Be sure to keep your lobster meat frozen so it doesn't overcook while baking.
- The most important thing when working with pie pastry is to keep it cold. So work fast, and if you notice things getting soft, stop what you’re doing and slide everything into the fridge or freezer to chill and firm back up. This will guarantee your pie crust will bake up flaky and tender.