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.
