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Lobster and Shrimp Pot Pie

Total Time: 1 HR 10 MIN Makes: 12 Servings
Prep Time: 30 MIN Cook Time: 40 MIN

John Reed, Executive Chef Food for Thought, Chicago, IL

  • Filling:
  • 3/4 cup onions, diced
  • 3/4 cup celery, diced
  • 3/4 cup green pepper, diced
  • 3/4 cup carrots, diced
  • 3 ounces butter
  • 2/3 cup all purpose flour
  • 1 quart milk
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • Assembly:
  • 2 tablespoon dill, chopped
  • 1 lb. lobster meat, diced
  • 1 lb. shrimp, raw, peeled and deveined
  • 2 sets Athens® Ready-to-Go Phyllo Doughô (5 sheets each)
  • 1 egg
  • 1 tablespoon water
  • 2 lemons, cut into 12 wedges
  • 12 sprigs dill


Saute the vegetables in the butter until soft. Dust the vegetables with the flour to form a roux, cooking for 1-2 minutes until the flour has been cooked and completely absorbed by the liquid and butter. Slowly add the milk to the vegetables, stirring constantly to form a thick sauce. Add the Worcestershire sauce and cayenne. Salt and pepper to taste. Simmer for 15 minutes. Transfer to a clean container and chill to 40°F.
Remove the tails from the shrimp and cut in half. Cut the lobster meat into the same size as the shrimp. Mix the shrimp with the cold sauce and the chopped dill. Divide the filling between 12-4 ounce souffle dishes. Using a round cutter cut out disks from the Phyllo that are 1-1/2 times wider than the top of the souffle dish. Make an egg wash with the egg and water and brush the rim of the dishes. Tightly press the disks of Phyllo onto the souffle dishes. Brush the top of the Phyllo with the egg wash. Use excess Phyllo to decorate the top of the pies. Bake in a preheated 375°F oven for 20-25 minutes or until golden brown. Garnish the plate with the lemons and dill. Serve immediately.