Here in the coastal plains of Southeast Georgia where flip-flops are perfectly acceptable in December, we don’t have many extremely cold nights during the winter season. So, over the weekend when the temperature got down to 22 degrees, dinner called for something warm and earthy. Inspired by an incredible photo in Bon Appetit magazine, I set out to make pot pie–only instead of using chicken, I served it up low country boil style with baby shrimp, roasted potatoes and canned corn, seasoned with none other than Old Bay.
Here’s what you’ll need to create my spin on the classic chicken pot pie:
Baby Salad Shrimp
Kale
Roasted Red Potatoes
Canned Corn
Chicken Broth
Splash of Red Wine
All-Purpose Flour
Green Beans
Chopped Onions
Puff Pastry or Pie Pastry
Old Bay Seasoning
Shrimp & Crab Boil
Salt & Pepper to taste
It was like a Shepherd’s Pie remix. In the fridge, I had some red potatoes that I had roasted just a few days before and a few fresh green beans I needed to use up. This dish is fun because you can really use whatever you like. To start, pre-heat your cast iron skillet on medium heat with extra virgin olive oil. Saute the potatoes and chopped onions together, then throw in your remaining vegetables including the kale and cook, seasoning with salt and pepper as you go. Feel free to get creative.
Once the vegetables have married together (for about 5 minutes or so), add in 1/3 cup of all-purpose flour, stirring constantly. Quickly add in your liquid. I deglazed my pan with a splash of red wine for flavor, then added in 2 cups of chicken broth, 1 cup at a time.
Toss in your baby shrimp. They’re perfect because they’re already deveined and have no hulls. They make the perfect bite! Bring everything to a simmer. It will thicken up nicely. Almost done!
I used pie pastry. Sit the dough out on the counter for about 15 minutes before unrolling. With a rolling pin, smooth out any creases. Then, slap that puppy over that beautiful filling in your cast iron skillet, letting the dough drape over the sides. Whip one egg with about a teaspoon or so of shrimp & crab boil. Brush it all over the pastry. Just enhances the flavor! 😉
Cut four slits in the dough, so the steam can escape. Dot it with butter. Then pop that puppy in the oven at 425 degrees for 15 minutes. Turn the heat down to 350 degrees for another 15 minutes until the top is a rich, golden brown.
What’s not to love about pie pastry and warm, comforting vegetables with all the flavors of the coast? An added bonus is easy clean up! It’s a one pot meal that feeds an army.
A glass of red wine like Cabernet Sauvignon or Shiraz will compliment the dish nicely and when consumed together, they’ll leave you longing for snow.
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