Chicken and Lobster Pot Pie Recipe

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Ingredients:

Serving

2 (1 1/2 lb) lobsters, cooked, shells removed, cut into large pieces
1 (3-lb chicken), deboned, skin removed , cut into 1 to 2-inch pieces
salt and pepper
1 tbsp flour
4 tbsp oil
2 tbsp butter
1/2 lb red potatoes, cut into 1-inch cubes
4 oz pearl onions, peeled
1/2 lb 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 tbsp tomato paste
2 cups chicken stock
1 cup cream
1/2 cup peas
1 lb puff pastry
1 egg, beaten
1 tbsp cream

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1414.32 Kcal (5921 kJ)
Calories from fat	727.91 Kcal
		% Daily Value*
Total Fat	80.88g	124%
Cholesterol	457.13mg	152%
Sodium	1710.1mg	71%
Potassium	1475.8mg	31%
Total Carbs	85.41g	28%
Sugars	10.72g	43%
Dietary Fiber	7.2g	29%
Protein	74.87g	150%
Vitamin C	21.6mg	36%
Vitamin A	0.6mg	21%
Iron	4.8mg	27%
Calcium	380.4mg	38%

Amount Per 100 g
Calories	156.91 Kcal (657 kJ)
Calories from fat	80.76 Kcal
		% Daily Value*
Total Fat	8.97g	124%
Cholesterol	50.72mg	152%
Sodium	189.73mg	71%
Potassium	163.73mg	31%
Total Carbs	9.48g	28%
Sugars	1.19g	43%
Dietary Fiber	0.8g	29%
Protein	8.31g	150%
Vitamin C	2.4mg	36%
Vitamin A	0.1mg	21%
Iron	0.5mg	27%
Calcium	42.2mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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