What a busy and fun weekend guys! I had friend out of town staying over and then a doggy play date with Ryan’s cousin’s dog. I was so proud of our dogs for getting along so well with their doggy cousin. Lily can be quite a b*tch sometimes… most of the time. She only likes human, and a few other doggy friends we play with in the neighborhood. So before we went to the play date, we stop by Petco to get Lily a muzzle just in case. Apparently those fabric muzzles do not work on her, even the smallest one tighten to the last notch, she can still somehow get it off her face. Then she turns around and barks at the dogs coming out of the grooming area as if to mock us “look at these dumb humans…” We ended up getting a cage muzzle that makes her look like a Chihuahua version of Bane! But we didn’t end up having to put it on her after all. Proud doggy mom here!
Alright, enough about dogs for now, let’s talk about these lazy lobster bisque pot pies, for two! Originally, I wanted to make this a Valentine ’s Day post, but then I wasn’t really happy with the photos… (the cooked pot pies didn’t turn out looking pretty like I had hoped) so I wasn’t going to post it at all. My ramekins were too big, there was still more than an inch of space between the bisque and the pie crust, so the crust sank when baked. You would be able to achieve prettier looking pies if you use smaller ramekins. Despite the tattered look, it was so yummy that I felt like such a waste not to post it. However, this recipe is more about the pie than about the lobster bisque, cuz I didn’t make the bisque, hence the “lazy”. I actually received the lobster bisque along with a few other dishes from the kind people at Lobster Anywhere.
Apparently you can get your seafood (even live lobster) shipped to you, anywhere! It’s quite amazing; my package arrived frozen in dry ice. One of these days, when I have enough of living where I do, and decide to move away to the middle of nowhere and become a hermit, all I need is an address and I will still be able to eat seafood guys. Not only that, the lobster bisque was actually really good! (I was not asked to do a food review, but it was delicious, honestly! 🙂 ) I haven’t tried the other dishes yet, but I don’t doubt that they will be just as good.
But of course, I can never be happy eating something just the way it was sent to me. So I whip up a small batch of whole wheat pie dough and transform the lobster bisque into these lobster bisque pot pies! Whole wheat pie dough has been on my mind for a while, but I have been resisting it since I love pie too much to deviate from my go to pie dough. I took this pot pie opportunity to test it out, and I am quite pleased with the result! 🙂 I’m definitely making a whole wheat pie soon soon soon! For now, I hope you enjoy these, feel free to use any filling you’d like for the pot pie.
Lazy Lobster Bisque Pot Pie for TwoPrint Rate
- 16 oz premade Lobster bisque (or other soup, pot pie filling)
Pot pie dough:
- 1/2 cup + 2 tablespoon whole wheat pastry flour
- 1 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 2 oz unsalted butter – cold & cubed
- 1 tablespoon + 1 teaspoon cold water
- 1 large egg
- 1 tablespoon of milk
- For the pie dough, add flour, sugar and salt to a food processor and pulse to combine.
- Cube the butter and add to the flour mixture, pulse until mixture resembles coarse crumbs.
- Add the cold water to the food processor and pulse until the dough starts to come together, it should hold together when squeezed.
- Turn the dough out onto a lightly floured board, shape into a disk, wrap in plastic and refrigerate for at least 1 hour.
- Divide lobster bisque (or some other filling) into two ramekins.
- Divide the dough in half and roll each half into a circle between 1/8” and 1/4” thick, and large enough to cover your ramekins.
- Cover the ramekins with the rolled out pie dough like you would a regular pie.
- Refrigerate while you preheat the oven to 400°F.
- Place the two ramekins on a small baking sheet, beat an egg with a tablespoon of milk and brush the egg wash all over the surface of the pie.
- Bake for 20 minutes until the crust is golden brown.
- Remove from the oven and let it cool down slightly, 5 – 10 minutes, before serving.
Nutrition facts only apply to the pie crust.