Chicken and Lobster Pot Pie Recipe

Name: Chicken and Lobster Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/2 pound) lobsters, cooked, shells removed, cut into large pieces; 1 (3-pound chicken), deboned, skin removed, cut into 1 to 2-inch pieces; Salt and pepper; 1 tablespoon flour; 4 tablespoons oil; 2 tablespoons butter; 1/2 pound red potatoes, cut into 1-inch cubes; 4 ounces pearl onions, peeled; 1/2 pound carrots, cut into 1-inch cubes; 2 garlic cloves, minced; Pinch red pepper flakes; 1 sprig thyme; 1 bay leaf; 1 cup white wine; 2 tablespoons tomato paste; 2 cups chicken stock; 1 cup cream; 1/2 cup peas; 1 pound puff pastry; 1 egg, beaten; 1 tablespoon cream

Servings: persons

2 (1 1/2 pound) lobsters, cooked, shells removed, cut into large pieces
1 (3-pound chicken), deboned, skin removed, cut into 1 to 2-inch pieces
Salt and pepper
1 tablespoon flour
4 tablespoons oil
2 tablespoons butter
1/2 pound red potatoes, cut into 1-inch cubes
4 ounces pearl onions, peeled
1/2 pound carrots, cut into 1-inch cubes
2 garlic cloves, minced
Pinch red pepper flakes
1 sprig thyme
1 bay leaf
1 cup white wine
2 tablespoons tomato paste
2 cups chicken stock
1 cup cream
1/2 cup peas
1 pound puff pastry
1 egg, beaten
1 tablespoon cream

1
Cook the lobster.
2
Remove meat from shells.
3
Cut into large bite size pieces.
4
Reserve in the refrigerator until needed.
5
Cut the chicken into 1 to 2-inch pieces.
6
Season with salt and pepper.
7
Lightly dust with flour.
8
In a large skillet, heat 2 tablespoons oil.
9
Over high heat, saute the chicken until golden in color, about 5 minutes.
10
Remove chicken and transfer to a plate.
11
Add the remaining 2 tablespoons oil and 2 tablespoons butter.
12
Over medium heat, saute the potatoes, pearl onions, and carrots for 1 to 2 minutes.
13
Add garlic, red pepper flakes, thyme, and bay leaf.
14
Continue to saute until vegetables are glazed, about 2 to 3 minutes.
15
Deglaze with white wine and reduce by half.
16
Add the tomato paste, chicken stock, and 1 cup cream.
17
Bring to a boil, and reduce by half.
18
Add the reserved chicken and lobster pieces.
19
Continue to cook and stir until well incorporated.
20
Season to taste with salt and pepper.
21
Stir in peas.
22
Transfer mixture into 4 soup bowls or 2-cup ramekins and allow to cool.
23
Preheat oven to 400 degrees F. Roll out puff pastry into 1/4-inch thickness.
24
Measure diameter of serving bowls.
25
Cut 4 circles of puff pastry at least 1-inch bigger than diameter of serving bowls.
26
Chill dough until the filling is cold.
27
To make an egg wash, beat together the egg and 1 tablespoon cream.
28
Brush the edge of serving bowls with egg wash. Place 1 puff pastry circle on top of one serving bowl.
29
Press puff pastry against the edge with the egg wash, being careful not to tear or create a hole in the puff pastry.
30
Brush the top of the puff pastry with egg wash. Repeat process with the remaining 3 bowls.
31
Bake for 20 minutes or until golden.
32
Serve warm.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 (1 1/2 pound) lobsters, cooked, shells removed, cut into large pieces, 1 (3-pound chicken), deboned, skin removed, cut into 1 to 2-inch pieces, Salt and pepper, 1 tablespoon flour, and more.

Yes, Chicken and Lobster Pot Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Lobster Pot Pie

How did you like this recipe?

Frequently Asked Questions