How To make Curried Shellfish Pot Pie
6 tb Unsalted butter
1/2 c Unbleached all-purpose flour
1 c Clam broth
3/4 c Dry sherry
1 c Light cream or milk
1 tb Lemon juice
3 tb Freshly grated ginger
3 lg Garlic cloves
- peeled and crushed 2 tb Curry powder (hot or mild)
1/8 ts Ground red pepper
Salt Freshly ground black pepper 1/2 c Chopped flat-leaf parsley
1/2 Meat from a 1 1/4 lb lobster
- steamed or boiled - 5 minutes to loosen, - then removed and chopped 1 1/2 lb Large shrimp
- peeled and deveined 3/4 lb Young carrots; scraped,
- trimmed, cut into - 2-in lengths, blanched - for 2 minutes 4 oz Shiitake mushrooms
- stems removed - and cut into thick slices 1 c Slivered almonds; toasted
10 oz Frozen "petite" peas
- defrosted 16 oz Frozen pearl onions
- defrosted 1 lb All-butter puff pastry
- defrosted in the - refrigerator if frozen 1 Egg; mixed with
1 tb -Water, for egg wash
PREHEAT OVEN TO 425F. Invert a 3-quart oval or rectangular casserole, preferably earthenware or porcelain, onto a piece of parchment or waxed paper. Trace the shape, adding a 1-inch border all around, then cut it out. In a large heavy skillet, heat the butter over medium high heat until it foams. Whisk in the flour, adjust the heat to medium low, and continue cooking until the flour is light-cream colored, about 2 minutes. Stir in the clam broth, sherry, cream and lemon juice. Adjust the heat to medium high, and slowly bring the mixture to a boil, stirring constantly. Cook 30 seconds longer. It will be quite thick. Remove the pan from the heat. Stir in the ginger, garlic, curry powder, red pepper, salt and black pepper. Let the mixture cook slightly, then fold in the parsley, lobster, shrimp, carrots, mushrooms, almonds, peas and onions. Scrape the filling into the casserole. On a slightly floured work space, roll the puff pastry to a thickness of 1/4 inch. Cut it out, using the paper template. In the center of the pastry, cut out an air hole about 1/2 inch in diameter. Place the pastry over the casserole, pressing it down on the sides to seal. Cut the remaining pastry into strips or shapes and decorate the top of the pot pie. (This dish may be prepared ahead to this point, covered and refrigerated up to 1 day.) Brush the top with the egg wash. To help prevent the liquid from boiling over onto the crust, make a steam vent by rolling a 3-inch strip of heavy aluminum foil width-wise around a wooden spoon handle. Insert it gently into the hole. Remove spoon, leaving foil in place. Place the casserole on a cookie sheet and transfer it to the middle of the oven. Bake for 20 minutes, then reduce heat to 375F and continue baking for 20-to-25 minutes longer, or until the pastry is puffed and rich golden brown. Remove the pan, let it rest with the vent inside for 15-to-20 minutes to keep the crust from becoming soggy.
How To make Curried Shellfish Pot Pie's Videos
Scallop Pies | Delicious Recipe Revealed by Chef Tony Quinn | StepOutside with Paul Burt
#ScallopPies #QuinneysPies #ChefTonyQuinn #SeafoodRecipe
Join us as we visit Quinney's Pies, where the talented owner and chef, Tony Quinn, unveils the secrets behind his mouthwatering scallop pies. In this quick and tantalizing video, Chef Tony takes us through the process of creating these delectable pies that are sure to satisfy your cravings.
Discover the carefully selected ingredients, precise techniques, and the love and dedication that go into each and every pie. Chef Tony expertly handles the delicate scallops, ensuring they are showcased at their absolute best. Watch as he crafts flaky pastry and cooks the scallops to perfection, creating a harmonious blend of flavors and textures.
This video is a must-watch for seafood enthusiasts and pie lovers alike. Get ready to indulge in the symphony of flavors that celebrate the ocean's bounty. Join us as we delve into the world of Quinney's Pies and witness the passion and attention to detail that make these scallop pies truly unforgettable.
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Vegan Pot Pie
Pot pie is comfort food at its finest! This vegan version uses chickpeas instead of chicken. Loaded with veggies, herbs, and savory flavor. This is one of the signature dishes that I love to make for family dinner parties. Everyone loves it - even the meat-eaters.
Find the printable recipe here + tips and FAQs:
Ingredients
- vegan pie crust (double crust)
- ¼ cup vegan butter
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp sage
- ½ tsp thyme
- ⅓ cup flour
- 1½ cups vegetable broth
- ¾ cup oat milk - or any unsweetened non-dairy milk
- 1 large carrot - peeled and chopped
- ½ cup frozen peas
- ½ cup frozen corn
- 1 large potato (peeled and cubed)
- 1 can chickpeas (drained and rinsed)
- salt and pepper to taste
Instructions
- Melt the butter in a large pan or pot. Whisk in the seasonings (onion powder, garlic powder, sage, and thyme) and cook for 2 mins. Whisk in the flour and cook for another 2 mins.
- Whisk in the vegetable broth and milk.
- Mix in the carrots, peas, corn, potatoes, and chickpeas. Bring to a boil, reduce heat, and let simmer until the veggies are just tender (about 10 mins.) Season with salt and pepper to taste.
- Remove from heat and let cool off for about 10 minutes. In the meantime, roll out the dough.
- Assemble the pot pie - press one crust into the pie pan, add the filling, then top with the second crust. Decorate the crust how you want! Then, brush the crust lightly with non-dairy milk or melted butter (optional, but helps get a golden brown color.)
- Bake at 425°F for 25-30 mins. About halfway through, cover the edges of the pie crust with aluminum foil or pie crust shield so they don't burn.
Notes
- My favorite kind of potato to use is Yukon gold.
Blog: karissasvegankitchen.com
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Mary's curried pot pie two-ways | The Good Stuff with Mary Berg
It's cozy season, and Mary Berg spices things up with two variations of her hearty and delicious curried pot pie.
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The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It's a show-stopping dish with a homemade flaky Pie Crust and loaded with juicy chicken in gravy and vegetables.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN POT PIE INGREDIENTS:
►1 recipe homemade pie crust (2 disks) -
►4 cups cooked chicken, shredded
►6 Tbsp unsalted butter
►1/3 cup all-purpose flour
►1 medium yellow onion, (1 cup chopped)
►2 carrots, (1 cup) thinly sliced
►8 oz mushrooms, stems discarded, sliced
►3 garlic cloves, minced
►2 cups chicken stock
►1/2 cup heavy cream
►2 tsp salt, plush kosher salt to garnish
►1/4 tsp black pepper, plus more to garnish
►1 cup frozen peas (do not thaw)
►1/4 cup parsley, finely chopped, plus more to garnish
►1 egg, beaten for egg wash
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:26 Trimming rotisserie chicken
1:00 Prepping vegetables
2:30 Sauteing vegetables
3:20 Adding flour
3:35 Adding chicken broth and seasonings
4:02 Adding chicken, peas, and parsley
4:19 Rolling out pie crusts
5:04 How to transfer pie crust into the pan
5:29 Pouring chicken pot pie filling into the pan
5:55 Rolling out top pie crust
6:28 How to crimp pie edges and cut slits
7:20 Applying egg wash to the crust
7:53 How to bake chicken pot pie
8:29 Taste test
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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Curried Seafood and Cheese Pie
This is a recipe for a delicious seafood pie, or tart. Very easy to make at home and these look as good as they taste if you are out to impress. Please give this video a thumbs up, share it, and subscribe to my channel. Cheers!!