This recipe takes the renowned New England Clam Chowder and transforms it into a cozy pot pie. The broth is strained, whipped up into a creamy filling along with added veggies, and nestled between two buttery, flaky crusts incorporating ground oyster crackers that are baked to golden perfection. Short on time? Opt for a store-bought pie dough.
Brought to you by @mainely_flour
Servings: 6-8
Ingredients:
Homemade Pie Dough
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 2oz (4 - 1/2oz packages) oyster crackers
- 1 cup (2 sticks) unsalted butter, very cold and cut into tbsp chunks
- 8-10 tbsp ice water
Pot Pie
- 1 quart (32oz) New England Clam Chowder, thawed
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 2 tbsp heavy cream, plus more as needed
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 3/4 cup frozen green beans
- Salt and pepper, if needed to taste
- 1 large egg
Instructions:
Homemade Pie Dough
- Mix the flour, salt, and sugar in a medium bowl.
- Add half of the oyster crackers to a food processor. Pulse until finely ground.
- Add half of the flour mixture and pulse to combine.
- Add half of the butter. Pulse 10 times. Pour contents into a large bowl.
- Repeat with the remaining oyster crackers, flour mixture, and butter. Combine with the first batch in the bowl.
- Add ice water, 2 tbsp at a time, pressing into the flour mixture with a rubber spatula until just saturated and the mixture can be pinched with your hands. Do not add more than 10 tbsp of water.
- Use your hands to work the dough just enough to create a ball and saturate the bulk of the dough.
- Split the dough in half, form each into a disc, wrap each portion, and refrigerate for a minimum of 2 hours.
Pot Pie
- Strain chowder through a colander to separate solids from broth.
- Melt butter over medium heat. Whisk in flour to create a roux and continue whisking until golden—about 2 minutes.
- Slowly whisk in heavy cream, then the strained liquid from the chowder.
- Simmer on low for 5 minutes. Stir in peas, corn, and green beans and remove from the heat. If too thick, stir in 1-2 additional tbsp heavy cream. Allow to cool slightly.
- Butter a pie plate. On a floured surface, roll out one dough disc to 1/8 inch thick, about 2 inches wider than the plate.
- Use your rolling pin to lay the crust in pie plate, pressing to ensure the dough is flush all around the plate while leaving an overhang around the edges.
- Beat egg with a pinch of salt and tbsp of water for egg wash. Brush the egg wash all around the dough on the inner portion of the pie plate.
- Add the filling to the pie and spread evenly. Top with chowder solids and use a spoon to sink them into the filling.
- On a floured surface, roll out the second crust to 1/8 inch thick. Lay it on top, leaving an overhang.
- Trim dough edges to 1/2-inch overhang. Fold top crust under bottom crust, seal edges.
- Brush pie with egg wash. Cut three slits in the center.
- Bake for 40 minutes until golden. Use foil to protect the edge if it browns too quickly.
- Let cool for 30 minutes before slicing and serving.
