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Chicken & Lobster & Wild Rice Pot Pie

Recipe By: Andy Hilton
Year Submitted: 2019
Winner Second Place


18 oz all purpose flour
¾ tsp salt
16 tbs salted butter
12 to 16 tbs cold water

Puff Pastry Crust:
1 hickory smoke or rotisserie chicken breasts, thighs and wings
½ lb chunk steamed lobster
2 cups chicken broth reduced sodium
1 small/medium white onion finally chopped
3 medium carrots, not mini but regular carrots. Peeled and diced
3 medium celery ribs, the tender centers are better. Diced
½ cups frozen peas
½ cup frozen yellow corn
6 tbs unsalted butter
¾ cup all purpose flour
2 ¼ cups whole milk
1/8 tsp and a dash more thyme €“ dried
3 tbs fresh minced parsley
3 tbs sherry
1 cups prepared seasoned wild rice


Puff Pastry Crust:
Whisk together the dry ingredients in a bowl. Keep the butter very cold. Cut butter into small cubes Add butter to the flour mixture. Cut in with a pastry blender until the butter and cream cheese are the size of small peas. Sprinkle with 4 tbs of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Empty crumb on the counter, form the crumb into a rectangle, with a long wooden rolling pin, pound the dough crumb to about 3/8 inch thick. Dough will still be a bit crumbly but fold the dough into thirds and pound out again, fold and pound a third time, fold into thirds and pound dough a fourth time. Make a €œbook fold€