How to make it

  • To make the pot pie mixture:
  • In a heavy saucepan, melt the butter over medium-high heat. Add the shallots, celery, garlic, carrots and cook until softened, about 1 minute. Sprinkle the flour over the top, stir to combine well, and cook for 2 minutes. Add shrimp stock, cream and chicken packet and whisk until smooth. Continue to cook until thickened. Add the green peas, salt, pepper to taste, and cook for 5 minutes, until sauce is thick enough to coat the back of a spoon and the flavors have come together. Set aside until cooled. Add the langostino lobster meat, herbs and fresh lemon juice, to taste. Refrigerate until ready to serve.
  • To make the puff pastry cups and assemble the pot pies:
  • Preheat oven to 425 degrees. Put pot pie mixture in a saucepan over medium heat to warm through. Lightly press the 6 pastry squares into jumbo muffin tin. Prick the bottom of each muffin cup all over with a fork, then bake for 8 minutes, until puffy. Take out of oven and using the bottom of a water glass, press each puff pastry down. Place back in oven and bake another 8 minutes (you may have to repeat the pressing down with glass again). You want to make sure the bottom of the pastry gets baked properly. Once fully baked, remove puff pastry cups to individual bowls and fill with warm pot pie mixture. Garnish with fresh chopped chives, if desired.

Reviews & Comments 2

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  • elgourmand 5 years ago
    As always Luisa. RJ
    Was this review helpful? Yes Flag
  • DetroitTokyo 5 years ago
    Looks so yummy! I have those langostino tails in my freezer from TJ's. I'll have to make this for lunch one day with a girl friend as I don't think my beau would be into it (I know right?!)
    Was this review helpful? Yes Flag

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