What's better than chicken pot pie? Lobster pot pie! Wonderful and comforting pot pie recipe that all your family and friends will ask for again and again.
Ingredients
- dry crab boil (such as Zatarain's® Crab & Shrimp Boil): 1 pack (3 ounce pack)
- lobster tails: 5 piece
- double crust ready-to-use pie crust (such as Pillsbury®): 1 pack (15 ounce pack)
- butter: 5 Tbsp
- onion: 0.5 cup (diced)
- celery: 0.5 cup (diced)
- all-purpose flour: 0.33333 cup
- ½ cups chicken broth: 1 piece
- milk: 0.75 cup
- seafood seasoning, such as Old Bay™: 1 tsp
- garlic powder: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- ½ cups frozen mixed vegetables: 1 piece (thawed)
- potato: 0.5 cup (diced)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Bring water and crab boil to a boil in a large saucepan.
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Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes. Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
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Place a pie crust into the bottom of a 9-inch pie pan and set aside.
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Heat butter in a skillet over medium heat. Cook and stir onion and celery in butter until tender, 5 to 8 minutes. Stir flour into onion and celery mixture until vegetables are coated.
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Combine chicken broth and milk in a bowl. Slowly stir broth and milk into onion, celery, and flour mixture until thickened. Stir seafood seasoning, garlic powder, and black pepper into thickened sauce.
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Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
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Pour lobster filling into the prepared pie crust.
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Cover with remaining pie crust and seal by crimping the edges of the two crusts together. Cut an X into top of pie crust with a sharp knife to allow steam to escape during baking.
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Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
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Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.
