Description
Seafood Pot Pie brings comfort straight from coastal kitchens to your dinner table. Creamy ocean-fresh fish, tender shrimp, and flaky pastry create a delightful meal that connects home cooks with maritime traditions.
Ingredients
Scale
Main Ingredients:
- ½ pound shrimp, peeled & deveined
- ½ pound scallops
- 1 sheet store-bought puff pastry
- 1 cup carrots, diced
- 1 cup celery, chopped
- 1 cup frozen peas
Supporting Ingredients:
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 ½ cups seafood or chicken broth
- ½ cup heavy cream
- 1 egg, beaten
Seasonings:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon Old Bay seasoning
Instructions
- Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat at 350°F. Sauté ½ cup chopped onion and 2 minced garlic cloves until translucent, about 3 minutes.
- Add 1 cup diced carrots and 1 cup chopped celery. Cook for 5 minutes until vegetables start to soften, stirring occasionally.
- Incorporate 1 cup frozen peas, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon dried thyme, and ¼ teaspoon Old Bay seasoning. Stir for 1 minute to blend flavors.
- Sprinkle 2 tablespoons all-purpose flour over the vegetable mixture. Stir continuously for 2 minutes to create a smooth base.
- Gradually pour 1 ½ cups seafood or chicken broth into the skillet, whisking to prevent lumps. Simmer for 4 minutes until slightly thickened.
- Add ½ cup heavy cream and continue simmering for 3 minutes. Your sauce should coat the back of a spoon.
- Gently fold in ½ pound peeled shrimp and ½ pound scallops. Cook for 2-3 minutes until seafood turns opaque.
- Transfer the seafood mixture to a 9-inch baking dish. Preheat your oven to 375°F (190°C).
- Roll out 1 sheet of puff pastry to cover the dish, allowing a ½-inch overhang. Press edges to seal.
- Brush the pastry with 1 beaten egg using a pastry brush. Cut 3-4 small slits for steam release.
- Place the baking dish on a rimmed sheet pan to catch potential drips. Bake for 25-30 minutes until pastry turns golden brown and crisp.
- Remove from oven and let the pot pie rest for 10 minutes. This allows the filling to set and prevents burns.
- Sprinkle with fresh chopped parsley or a pinch of Old Bay seasoning before serving hot.
Notes
- Check seafood freshness carefully before cooking, selecting firm, sweet-smelling shrimp and scallops from a trusted fishmonger.
- Create a thicker sauce by allowing the roux to cook slightly longer, which helps develop deeper flavor and ensures a smooth consistency.
- When rolling out puff pastry, work on a lightly floured surface and keep the dough cold to achieve maximum flakiness and prevent sticking.
- For a gluten-free version, replace wheat flour with cornstarch or a gluten-free flour blend, and use gluten-free puff pastry or a crisp potato topping.
- Prep Time: 13-14 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 135 mg