Lobster Pot Pie

Comfort food at it's finest.  Juicy lobster and crisp veggies in a creamy sauce covered by a perfectly flaky crust.  Great for cold fall evenings.  Delicious with a glass of white wine.  This recipe makes 2 large potpies.  You could easily make 4 small servings or put it all in an 8 X 8 baking dish for a family style meal.

Lobster Potpie
Adapted from Cosmopolitan Magazine
1 T butter
1/2 onion, diced
1 carrot, diced
1/2 c frozen corn
1/2 c frozen peas
1/4 cup flour
1 cup milk
1 cup chicken broth
1/2 lb cooked lobster meat (I cheated and used imitation lobster meat and it was very delicious)
1/2 tsp dried thyme
salt and pepper
1 sheet puff pastry, thawed
1 egg, beaten

Preheat oven to 375 degrees.  In a large skillet heat butter until melted.  Add onions and carrots and cook until slightly browned, about 5 minutes.  Add corn and peas, cook for 2 minutes until thawed.  Add flour and cook for 1 minute (to eliminate the raw flour flavor).  Slowly add milk and chicken broth, stirring constantly until sauce begins to thicken, about 5 minutes.  Remove from heat and add lobster and thyme.  Season with salt and pepper to taste.

Spray inside and top of outside of ovenproof bowls with cooking spray.  Spoon mixture into 2 bowls or ramekins.  Flatten the puff pastry sheet.  Cut squares large enough to cover the tops of the bowls.  It is ok if it overlaps down the sides a bit since you sprayed with cooking spray.  Press down the edges to seal it to the bowl.  Cut a small slit in the top to vent the steam.  Using a pastry brush, cover the entire top with the beaten egg.  This will give it a nice brown color when baked. 

Place the potpies on a baking sheet and bake for 35-40 minutes or until the tops are golden brown.