New England Pie
Note: This recipe is a blend of Shrimp or Chicken Pot Pie and Mystic Seaport's Seafood Secrets recipe for Blue Ribbon New England Pie. The latter folds 3 hard-boiled and quartered eggs into the filling before cooking. Any combination of fish and/or poultry can be used. Can be baked as a single pie or individual pies. Serves about 4. See also Tuna/Salmon Pie with Biscuits.
Pastry for single pie crust (see Pot Pie recipes above, or use prepared crusts like Pillsbury's)
1 cp chicken pieces, cooked (unsalted), deboned, and cubed
1 cp shrimp, steamed, sliced in bite-sized pieces; or, quahogs, shucked, drained and coarsely chopped, or cherrystone clams, cut in half
1 fish filet, uncooked and cubed, about 1 cp (haddock, halibut, catfish or other firm-fleshed fish)
1 cp onion, chopped
1 cp bell pepper, red or green, chopped
1/2 cp celery, chopped
1 cp corn kernels, fresh, frozen and defrosted, or canned
1 1/2 cps chicken broth
1 cp light cream
5 T flour
1 t thyme
1 t cayenne pepper, or to taste
1/2 t freshly ground black pepper
pinch of salt
4 T each butter and olive oil, or all olive oil
1 egg white, beaten with a little cold water for the pie crust
1. Prepare fish, chicken, and vegetables and set aside.
2. Melt half the butter and olive oil in pan. Add vegetables--if canned corn is used, hold till later.
3. Add fish filet and shrimp--if quahogs or clams are used, wait.
4. Cover and cook gently for 10 minutes, stirring to avoid browning.
5. Add remaining butter and olive oil, stir in flour and seasonings.
6. Whisk in broth and cream, cooking till sauce is thickened.
7. Add corn, chicken, and clams, mixing well.
8. Pour into greased casserole dish.
9. Roll pie crust out, cut into quarters if using for individual pies, and fit over top of casserole(s).
10. Seal edges, cut vents, and brush with egg wash.
11. Bake at 350 ° for 20-30 minutes, till pastry is lightly browned.