By: Foodness Gracious, sponsored by the Maine Lobster Marketing Collaborative
- 3 cups all purpose flour
- 2 sticks butter, cold
- 1/2 tsp salt
- 1/4 cup plus 3 tbsp ice cold water
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 3 cups chicken or veggie stock
- 1 1/2 cups diced potato
- 2 cups frozen mixed veggies
- 1/2 tsp garlic powder
- 2 tbsp fresh chopped rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream
- 3 cups (1.5 lbs) roughly chopped cooked Maine Lobster meat
- 1 egg, beaten
- Preheat the oven to 400 degree F. Lightly butter an 8 qt size baking dish.
- Place the flour in a large bowl and grate the butter into it.
- Add the salt and gently mix together with your fingers.
- Add the cold water and mix until the dough forms and comes together to form a ball.
- Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge.
- In a large pan melt the butter and whisk in the flour until the mixture starts to turn golden in color.
- Gradually add the stock whisking after each addition and removing any lumps.
- Once all of the stock has been added and the sauce has thickened, add the potatoes and veggies and simmer for 3-4 minutes.
- Add the garlic powder, rosemary, salt, pepper and heavy cream, stir well.
- Gently fold in the cooked lobster to the pot pie filling and transfer to your prepared baking dish.
- Roll the pastry out so it is big enough to cover the baking dish with some hanging over the sides of the dish.
- Tuck the pastry into the sides of the pie dish making sure to allow plenty of pastry to prevent it shrinking as it cooks.
- Trim the edges of the pastry and brush the top of the pot pie with a beaten egg.
- Bake in the oven for 60-65 minutes and the pie is bubbling and golden brown on top.