A Pot Pie for Foodie Friday

Seafood Pot Pie (inspired by Emeril – 12 January 2002)

I made this for Carolyn, Mom and Laureen tonight. They liked it, and I thank you, Monsieur Lagasse. His original recipe uses fresh lobster, a note for all our Maritime Family. Do not add any salt, as the seafood will have it.

I used canned crab as it cost only $2.39 for 6 ounces, while fresh Dungeness crab is currently $24.99 a pound.

2 tablespoons olive oil
A dozen crimini mushrooms, sliced
1 small yellow onion, minced
2 large cloves Italian garlic, sliced
1 teaspoon fresh-ground peppercorns
2 tablespoons bourbon (Jack Daniels is good)
2 tablespoons flour

Heat the oil on medium heat. When hot, add mushrooms and while you mince the onion, turn them golden brown. Add the onion, garlic, and pepper after the mushrooms are ready, about 5 minutes. When onion is transparent, remove pan from burner for a minute, add bourbon, and return pan to burner. Simmer gently until liquid is evaporated, then stir in flour thoroughly. Add:

1 cup vegetable broth (or any light kind you have – seafood, chicken; shellfish stock is great)
1/4 cup milk
1/4 cup heavy cream
Big dash chipotle chile powder
1 teaspoon dried thyme

Mix the flour in completely and allow the liquid to reduce and thicken, about 15 minutes.

2/3 cup green peas, fresh in Summer, frozen in Winter

Add the peas to the simmering liquid and stir until the peas are thawed completely. Remove from heat and cool as quickly as possible. One way is to pour the mixture into an oven-proof bowl and use an ice bath. It won’t take long.

3 6-ounce cans of crab meat (or 1 pound fresh)
2 tablespoons fresh chives, minced
More fresh-ground pepper to taste

Preheat oven to 400° F. When the mushroom-pea mix is cooled, add the above 4 ingredients, stirring well. Pour mixture into a 9-inch round soufflé dish, then cover with:

1 sheet frozen puff pastry, thawed (homemade, if you can)

I pressed it down onto the filling mix, crimped the edges a bit, then trimmed it into the circular shape of the dish.

1 egg, whisked

Use the egg to give the pastry a wash, then slice 3 two-inch slits into the pastry. Bake for about 25 or 30 minutes to make the pastry puffy golden brown, with bubbly filling.

Serve with your favourite salad.

Richard Jehn

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