I was never a huge fan of the vegetables I found in my pot pie when I was a kid, mainly the peas and carrots. However, I absolutely loved, loved, loved the flaky crust, the tender chunks of chicken and the rich, flavorful gravy.
This recipe is a more adult version of my childhood favorite, instead, I used sweet, tender lobster, delicate shrimp and briny crawfish as the proteins, and replaced the chicken broth with clam juice. The clam juice adds another layer of that great briny seafood flavor without it tasting too fishy. And much to my mother’s delight, I now have no qualms eating peas and carrots, in fact, they’re an absolute must for that nostalgic look and flavor.