Best Arabian Gulf Pot Pies Recipes

Chicken Pot Pie Turnovers image

Provided by Melissa d'Arabian : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 egg

Steps:

Preheat the oven to 375 degrees F.
Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

Shrimp and Andouille Potpies image

Provided by Martha Stewart

Time 1h10m

Yield Makes eight 4-inch potpies

Number Of Ingredients 12

4 tablespoons unsalted butter
4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well
6 ounces andouille sausage, quartered lengthwise and chopped
4 garlic cloves, thinly sliced
1/2 cup all-purpose flour
2/3 cup dry vermouth
4 cups fish stock
2 medium Red Bliss potatoes, cut into 1/2-inch cubes
1 pound 8 ounces rock shrimp
2 packages (14 ounces each) frozen puff pastry, preferably Dufour, thawed
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash

Steps:

Make the filling: Melt butter in a large pot over medium heat. Cook leeks until soft but not brown, about 7 minutes. Add sausage and garlic, and cook until sausage cooks through and garlic is fragrant, about 2 minutes. Stir in flour to combine.
Add vermouth. Let cook for 1 minute. Add stock and potatoes, and cook until potatoes are just tender, about 4 minutes. Add shrimp, and cook until opaque, about 1 minute. Let cool. Divide filling among eight 4-inch (12-ounce) ramekins.
Meanwhile, preheat oven to 400 degrees. Make the topping: Roll out puff pastry to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins; cut a 1/2-inch vent hole in the middle of each. Freeze on a baking sheet for 20 minutes.
Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.