Maine Lobster Pot Pie

The flavors of Maine abound in this hearty pot pie made with lobster, diced vegetables, heavy cream, hard cider, and white wheat ale.



1. 1 bag Pioneer® Old Fashioned Biscuit Gravy Mix (94706)
2. 1 bag Pioneer® Original Biscuit Mix (94048)
3. 1 cup Butter, divided
4. 2 cups Celery, diced fine
5. 2 cups Onions, diced fine
6. 1 cup Carrots, diced fine
7. 2 cups Yukon Gold potatoes, ¼ inch diced
8. 4 Tbsp. Thyme, fresh, chopped, divided
9. ½ cup Parsley, fresh, chopped
10. Salt
11. Pepper
12. 1 cup Heavy cream
13. 1 qt. Lobster stock
14. 12 oz. Mainiac Mac, Ricker Hill hard cider
15. 2 cups Peas
16. 10 pc. Lobster tail meat, roughly chopped, cooked, chilled
17. 12 oz. Allagash White Belgian-style wheat beer


1. Prepare gravy mix according to package directions, reserve half (1 qt.) and set aside remainder for another use.
2. In a large Sauté pan, melt ½ cup butter, then sweat celery, onions, carrots, and potatoes with 2 tbsp. thyme and parsley. Season to taste with salt and black pepper and cook until translucent.
3. Add heavy cream, lobster stock, and hard cider, and reduce to medium heat for 10 minutes, or by half.
4. Add 1 qt. of the prepared gravy and peas, then turn off heat and cool entire mixture until cold.
5. Prepare biscuit mix by replacing water with wheat beer. Before mixing, add remaining thyme to beer, then mix according to package directions.
6. Add lobster to cold gravy and vegetable mixture. Place mixture in individual baking dishes, cover, and refrigerate until ready to use.
7. Melt remaining butter. When ready to use, uncover baking dish with lobster filling and top with prepared cold dough disk. Crimp edges to seal and brush with melted butter then bake until golden brown and hot.


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