American Pie Council

Chicken & Lobster & Wild Rice Pot Pie

So that flavor of the ingredients blend well this formula will create 6, 6” pies.
18 oz all purpose flour
¾ tsp salt
16 tbs salted butter
12 to 16 tbs cold water

Puff Pastry Crust:
Whisk together the dry ingredients in a bowl. Keep the butter very cold. Cut butter into small cubes Add butter to the flour mixture. Cut in with a pastry blender until the butter and cream cheese are the size of small peas. Sprinkle with 4 tbs of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Empty crumb on the counter, form the crumb into a rectangle, with a long wooden rolling pin, pound the dough crumb to about 3/8 inch thick. Dough will still be a bit crumbly but fold the dough into thirds and pound out again, fold and pound a third time, fold into thirds and pound dough a fourth time. Make a “book fold” with the dough, wrap in plastic and let rest in the refrigerator for 60 minutes. Work on the filling while the dough is resting. When filling is ready, split dough into 12 equal pieces, approximately 4 oz each. When the filling is ready, roll out one half for the bottom and the other for the top crust.

1 hickory smoke or rotisserie chicken breasts, thighs and wings
½ lb chunk steamed lobster
2 cups chicken broth reduced sodium
1 small/medium white onion finally chopped
3 medium carrots, not mini but regular carrots. Peeled and diced
3 medium celery ribs, the tender centers are better. Diced
½ cups frozen peas
½ cup frozen yellow corn
6 tbs unsalted butter
3/4 cup all purpose flour
2 ¼ cups whole milk
1/8 tsp and a dash more thyme – dried
3 tbs fresh minced parsley
3 tbs sherry
1 cups prepared seasoned wild rice

Pre heat the oven to 400 degrees. Put the chicken with the skin and broth into a stewing pot over medium heat. Cover and simmer for 10 minutes to bring out the flavors. Transfer the chicken to a large bowl, reserve the liquid in a large cup or medium bowl.

In the empty stew pot, add onions, carrots and celery over medium to high heat for about 5 minutes. Remove from heat and set to the side, discard chicken skin, shred the chicken into small bite size pieces. Add sauté vegetables to the shredded chicken and set aside.

Continue using the stewing pot, melt butter over medium heat, combine flour with the modified corn starch, when the butter starts to foam add the flour, cook 1 minute. Whisk in the reserved chicken broth, milk, thyme and any leftover juices, bring to a simmer. Simmer and whisk until the liquid fully thickens, about 1 minute. Remove from heat, lightly season with salt and pepper to taste, add sherry.

Add the wild rice and lobster to the chicken vegetable mixture and gently fold together, pour sauce over chicken vegetable and rice, add peas and gently fold together.

Scoop filling into pastry lined 6” pie pans, cover with the top crust, crimp edges, cut a few small slices into the top crust to relieve steam, brush the crust with an egg wash. Bake pie in the 415 degree oven for 20 minutes, turn pastry and bake for another 12 minutes or until crust is golden and filling is bubbling. Serve hot.

Andy Hilton, Davenport, Fl
2019 Professional – Chicken Pot Pie