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From the galley

Harvest Chicken Pot Pie

INGREDIENTS:

PASTRY :
3 cups all-purpose flour
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/4 teaspoon pepper
8 tablespoons unsalted butter, chilled
10 tablespoons shortening, chilled
FILLING:
2 pounds boneless, skinless chicken breasts
4 cups canned low-sodium chicken broth
8 tablespoons unsalted butter
1 large onion, chopped
1 cup thinly sliced celery
Salt and pepper
2/3 cup all-purpose flour
1 tablespoon chopped fresh thyme
1/2 cup white wine
1/2 cup heavy cream
1 10-oz. box frozen peas and carrots, defrosted
1 bag (16 oz.) precooked diced potatoes
2 tablespoons chopped fresh parsley
1 large egg, lightly beaten

How to Make It

Step 1

Make pastry: In a food processor, pulse flour, thyme, salt and pepper. Add butter and shortening; pulse until mixture resembles coarse sand. With motor running, add 6 Tbsp. ice water and mix until dough comes together, adding more water if necessary. Turn dough out onto floured surface and knead just to bring together. Shape into a rectangle, wrap in plastic and chill.

Step 2

Make filling: Place chicken breasts in a large pan and cover with broth. Bring to a boil over medium heat, then reduce heat to low and simmer until chicken is cooked through, about 20 minutes. Remove chicken from broth and cut into chunks. Strain broth; reserve.

Warm up your tummies with this comfort dish. Harvest Chicken Pot Pie recipe to get things cooking in your coastal kitchen.

RECIPE & PHOTO CREDIT:

Harvest Chicken Pot Pie

Crab Cake Bites

Parmesan-Crusted Crab Cake Bites
12 servings. Hands-on time, 18 minutes. Total time, 48 minutes.
6 oz. fresh lump crabmeat, drained (I used Bay Beyond Backfin Lump Crabmeat)
2 (3 oz.) package cream cheese, softened
2/3 cup grated Parmesan cheese, divided
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
¾ tsp. Old Bay seasoning (I used Cheasapeake Bay seasoning)
½ tsp. lemon zest
1 egg yolk
1 ½ Tbsp. chopped fresh parsley
1 ¼ cup Japanese breadcrumbs (panko)
¼ cup butter, melted
Chive Aioli

Preheat oven to 350 degrees. Generously grease 2 (12-cup) miniature muffin pans. (I used a 24 cup mini muffin pan). Pick crabmeat, removing any bits of shell.
Stir cream cheese in a large bowl until smooth. Add 1/3 cup Parmesan cheese and next 6 ingredients, stir until smooth. Fold in crabmeat and parsley.

Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss with fork until breadcrumbs are moistened.
Spoon 1 Tbsp. breadcrumb mixture into each muffin cup, press into bottom and up sides to form crust. Spoon 1 Tbsp. crab mixture into each crust.

Bake at 350 degrees for 25 minutes or until golden brown.
Cool in pans 5 minutes. Run a knife around edges of crab cakes to loosen, gently lift cakes from pan. Serve warm or at room temperature topped with Chive Aioli.

Chive Aioli
Makes ½ cup. Prepare up to a day in advance, cover & chill.
½ cup mayonnaise
1 Tbsp. chopped fresh chives
1 tsp. Dijon mustard
1 garlic clove, pressed.
Combine all ingredients in a small bowl. Cover & chill.

Recipes from Our Boat House to yours. From the galley, coastal recipes for your coastal lifestyle.

Recipe Credit:

Crab Cake Bites by Home Is Where The Boat Is

Grouper finger recipe

Ingredients

Vegetable oil, for frying
1 1/2 cups all-purpose flour
1/3 cup cornstarch
1 1/2 teaspoons dried dill
1 teaspoon salt
1/3 teaspoon ground mustard
1 1/4 cups buttermilk
4 grouper fillets, cut into 2-inch strips (about 1 1/2 pounds)
Yummy Sauce, recipe follows

Yummy Sauce:

1/2 cup mayonnaise
1/2 cup grated onion
1/2 cup dill relish
1/2 teaspoon dried dill
Squeeze lemon juice
Salt and ground pepper

Directions

In a large Dutch oven, pour the oil to a depth of 3 inches; heat the oil until a thermometer reads 350 degrees F. 

In a shallow dish, combine the flour, cornstarch, dill, salt and mustard. 

In a separate shallow dish, pour in the buttermilk. Dredge the grouper strips in the flour mixture. Dip in the buttermilk, and dredge in the flour mixture again to coat. 

Fry the grouper fingers, in batches, until golden brown, 4 to 5 minutes. Drain on some paper towels. Serve immediately with the Yummy Sauce.

Yummy Sauce:

In a small bowl, combine the mayonnaise, onions, relish and dill. Season with lemon juice, salt and pepper. Cover and chill. 

A yummy coastal recipe for grouper fingers. Coastal recipes for a little salty living.

RECIPE CREDIT: 

Grouper Fingers

Soooooooooo beautiful!!! I love it!!!
-   2 months ago -
Love the beauty of seaglass,what a fantastic way to display it!!!! An love the ombre effect!!!
-   4 months ago -
LOVE THESE KITCHENS
-   4 months ago -
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