To make my life easier, I started with the same filling for the pot pie as the base for the lobster bisque. While I was making the filling, I made the crust. The greatest challenge is a flaky, buttery crust. Here's my recipe...
5 T cold water
1/2 C butter
2 1/2 C flour
1/2 t salt
Mix the salt and flour together with a whisk. Cut the butter into the flour mixture with a pastry blender until you have a coarse, nearly uniform mixture. Make a well in the center and add the ice water. Mix with a fork until it comes together into a dough ball. Knead a few times, only until the dough is smooth. Extra kneading will make the crust tough instead of crumbly.
Preheat the oven to 350 degrees. Divide the dough into two balls - one for the top and one for the bottom. Roll the bottom dough to about 1/8 inch thick and form the crust. Prebake the crust for 20 minutes before filling it and baking the pot pie.
2 pounds langostino, cooked and peeled (or lobster meat)
organic heavy cream
shaved parmesan and asiago cheese
I cooked the fennel, leek, and garlic in a large soup pot till softened and beginning to brown. Then I added the cooked langostino tails and carrots. In a separate pot I made a roux with butter and flour, then added clam juice to make a sauce. I added milk and cooked till thickened. Once the carrots were fork tender, I seasoned the langostino mixture with fresh oregano, fresh thyme, and sea salt. Then I added the cream sauce to the langostino pot. I spooned this mixture into a prebake crust, topped it the shaved cheeses, covered it all with a second crust and returned it to the oven for another 25 minutes or until the crust is cooked and the cheese bubbling beneath. Let cool slightly before slicing and serving.