• Old-Fashioned Chesapeake Potpie with Crab and Shrimp

    Posted on December 15, 2011 by in Recipes, Seafood
    Chicken Pot Pie is one of those dishes that I remember eating ever since I was very little. I would request it on a regularly basis because I loved slurping up the juices with a straw. 

    Since then, I have made many versions of pot pie–it’s a great way to manage leftovers. 

    When I have the time, I make up a few of these and freeze them for a later day. I like to make individual pot pies which allows me to get creative and cater to specific taste buds. It was one of those creative sessions that I discovered how amazing crab and shrimp taste together in pot pie. During the winter, I like this recipe without diced tomatoes, but when they are in season, I toss in a cup and kick up the Old Bay. 

    Old-Fashioned Chesapeake Potpie with Crab and Shrimp
    makes 6 servings

    1 1/2 pounds medium shrimp, shelled and deveined (half chopped, half left whole)
    1/2 pound crabmeat
    1 cup cooked soup noodles
    1/2 cup frozen green peas
    1 baked potato, peeled and cut into 1/4-inch cubes
    1 15-ounce can corn chowder
    1/2 cup heavy cream
    1 tablespoon Old Bay Seasoning
    1 teaspoon kosher salt
    Optional: 1/2 cup Store bought Caramelized Onions or homemade (this is worth it! See recipe below if you want this flavor and can’t find it in the store)
    Puff pastry or pre-made pie crust, enough for six 5-inch-wide ramekins

    Preheat the oven to 350 degrees with two racks placed at least 5 inches apart.

    In a large bowl, combine the shrimp, crab, noodles, peas, potato, corn chowder, cream, Old Bay, salt and optional caramelized onions. Mix everything until well combined. Evenly divide the mixture among six ramekins (about 2 inches deep). Cut out 6 pastry discs from the pastry large enough to cover the tops of the ramekins with an extra 1/2 inch overhang. Either drape the pastry over the mixture and gently press on the pastry until it is secured against the ramekin, or, to make a traditional crust, fold over the extra pastry and pinch it between your fingers to make a rim. Place the ramekins on two sheet pans with a piece of foil tented over them and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the crusts turn golden brown. Serve the pies with a fork and spoon. Careful, the contents are mighty hot!

    Caramelized Onions: 1 tablespoon olive oil, 1 large Vidalia onion, peeled and sliced into very thin rings, Kosher salt to taste.  Place a large skillet over medium heat. Add the olive oil and heat until it slides easily across the pan. Add the onions and salt. Cook until golden brown, stirring occasionally about 12 minutes more.

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