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Pot-Pie, Revisited! (Seafood Pot Pie)


You read that right! It’s fall, so it’s time for my yearly check-up on our favorite recipe, the Chicken Pot-Pie!

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I have been making, working on, and perfecting this recipe for 7 years now, and it’s just better and better every time.  Yesterday, Mitchell and I decided to make one to welcome fall.

We are now pescetarian, which means the only “meat” we eat is seafood. We mostly follow a vegetarian diet, with the exception when we eat out, and the occasional splurge where we make seafood at home.

So, when I had the idea to make a Veggie pot pie for the blog, as we were gathering the ingredients at the grocery store, we decided to try making one with shrimp and cod! The end result was amazing, and I had to share it with you!

(Also, if you were curious, the pot-pie recipe is still amazing, still easy, and still my favorite.)
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This recipe makes 2 pies.

Ingredients:
2 Medium or large carrots – washed and chopped to your liking.
2 stalks of celery – washed and diced.
1/2 an onion, diced.
A very small pinch of Thyme.
2 Medium or larger potatoes –  chopped, not peeled.
2 dozen small shrimp, precooked.
1/2 pound of cod (Or however much or little you prefer).
1/4th a cup of butter… make sure it’s real butter, SmartBalance will not work.
1/4th a cup of Flour.
2 cups seafood broth.
1/2 a teaspoon salt.
1/2 teaspoon pepper.
2 boxes pie crust.

Directions:

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Pre-heat your oven to 375
Put your chopped carrots & potatoes into a medium/large pot with water & cook for about 10 minutes until cooked just enough that you can poke them, but still firm.
While your potatoes and carrots are boiling, wash and pat dry your cod. Season with a little salt and pepper.
Place your cod in a frying pan that has been warmed with a little bit of oil.
Cook thoroughly, take off heat and set aside.

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Once you’re carrots and potatoes have been cooked, strain them & set them aside.
In that same pot, melt your butter.
Once it’s melted, add your flour & stir until mixed.
Now add in your seafood stock, Thyme, salt& pepper, (I added my celery now too) boil for 2 minutes. I added my shrimp one minute in. The photo below is after I started adding the carrots.

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Now it should look like a saucy soup, or stew.
Next, you’ll want to mix all the ingredients into the sauce. Stir well.

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Take your pie crusts & place in your pie plates, pour your ingredients into crust, cover with remaining crust & tossed into the oven for roughly 30 minutes until the crust is a beautiful golden brown.

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Let the pie rest for about 10 minutes (it’s actually best to let it sit about 15-20 minutes) before cutting into pieces. Serve, and enjoy!

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theREALchef?


Fall colors, photo by Mitchell Smith Photography.

Fall colors, photo by Mitchell Smith Photography.

Fall is in the air! Leaves are changing (finally, because they didn’t change last October!) I’ve been craving all my favorite wintery/fall foods and I have decided to try out some of my favorite recipes!! I can cook my favorite meals for @EverSoLightly and myself 🙂

I thought I’d share my recipe’s with you. First recipe I made this week was home-made MINI chicken pot pies! I got this idea from a friend. Instead of making a regular sized pot pie, make little personal sized ones, similar to the ones you get in the store, but better of couse. 🙂

All measurements vary depending on your preference and how many pies you’re making.

Ingredients:
cups of chicken – cooked (you can use the pre-cooked rotisserie chicken from Safeway or whole foods.)
chopped celery (I chop mine up really small — I’m not a big fan)
chopped carrots
russet potatoes cut into bite sized pieces
1 package of chicken gravy — I made mine with whole milk, but water or any other type of milk would work
Flour (1/3 cup)
Chicken stock/gravy
Crust – I get mine from Whole Foods
butter (I use Smart Balance)
frozen peas
Something to cook/serve your pies in I used something similar to these. I got mine at ross for $1.00 a piece.

Your oven will need to be pre-heated to 400 degrees F

Cut up all your veggies, and chicken. I like to pre-measure everything before starting, though I usually add more as I’m cooking and tasting. In a pan, melt your butter toss in your potatoes, carrots, and peas. Once they are tender, slowly stir in your flour. Once your flour has been mixed in gradually add your broth and gravy. Stir until they are bubbly (not boiling) and thick. Now add your chicken and turn off your burner, and move your pan to a safe location.

Line your mini pie dishes with your crust. Make sure you have followed the directions on the box. If you’ve made your own crust, KUDOS to you I don’t have the time or patience 🙂

Carefully spoon your filling into the pie dishes. Once you’ve filled them all cover with top crust and make sure to puncture holes into the top of your pies to help them breathe.

Place each of your pie dishes on a cookie sheet and put in oven. Cook 20-40 minutes until browned. Let cool a few minutes and serve!

Next recipe: Chicken and Dumplings 🙂