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5 from 1 vote

Lazy Lobster Bisque Pot Pie for Two

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2
Author: Trang


  • 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

Egg wash:

  • 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.