portable pot pies

I was craving Lobster Pot Pie last night, it’s so easy and comforting, but I hate making a dinner that doesn’t provide leftovers so I went to Little Pink Monster in search of dinner inspiration.   I stumbled on a great recipe for stuffed biscuits and wondered “hmmm I wonder if I could stuff that with lobster pot pie?”   Worth a shot!

I adjusted the original recipe so that the consistency would be a bit thicker, and so I wouldn’t have too much filling leftover

Portable Lobster Potpie

1 tablespoon unsalted butter 

1/4 onion, diced 

1/2 carrot, diced 

½ cup frozen corn

 ½ cup frozen peas

 ¼ cup all-purpose flour 

1/2 cup milk 

1 /2 cup chicken broth 

½ pound cooked lobster meat (can be bought at the seafood counter) 

1/2 teaspoon dried thyme

1 package of crescent rolls

Preheat oven to 375 degrees. Set out a muffin tin.  Unroll crescent rolls and place open rolls in muffin tin.  Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper.   Spoon the mixture into the 8 open crescent rolls, roll up the crescent roll once filling is placed to cover the top.  Bake for 15 minutes

 I love it when delicious and portable come together, they’re like lobster cupcakes:

   

You could adjust the filling to be anything.  Chicken, sausage, great idea to keep tucked away for a quick (portable) meal.

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Comments

  1. Wow this looks really easy

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