The following is a recipe from the Seasonal department of our September/October 15 issue. For all of the other delicious pot pie recipes, look for the September/October 15 issue, or download for your tablet device!
Seafood Pot Pie
1 (14.1-ounce) package pie crusts
2 tablespoons butter
½ cup chopped celery
½ cup chopped green peppers
2 (6-ounce) cans crabmeat, drained, flaked, and cartilage removed
1½ cups tiny shrimp, rinsed and drained
1 tablespoon lemon juice
1 (4-ounce) jar diced pimientos, drained
¾ cup mayonnaise
½ teaspoon Tony Chachere’s Creole seasoning
½ cup shredded Parmesan cheese
Preheat oven to 425 degrees. On lightly floured surface, roll out pastry to 1/8 -inch thickness. Cut 2 (7-inch) circles from each sheet. Press pastry circles into bottom and up sides of 4 (8-ounce) ramekins. Place on a baking sheet; set aside. Use scrapes to cut shapes for top of pies with a cookie cutter. Place shapes on cookie sheet, and bake for 8 minutes until lightly browned; set aside. In a saucepan over medium heat, melt butter; sauté celery and green peppers. In a bowl, combine celery, green peppers, crabmeat, shrimp, lemon juice, pimientos, mayonnaise, and Creole seasoning. Spoon into prepared ramekins. Sprinkle with cheese. Bake for 20 to 25 minutes until bubbly and cheese is melted. Remove to wire rack. Cool slightly. Place shapes on tops of each pie.
Yield: 4 servings