Seafood Pot Pie is a luxurious twist on the classic comfort food, combining tender, succulent seafood with a rich, creamy filling, all encased in a buttery, flaky crust. This dish is perfect for special occasions or whenever you want to indulge in something a bit more sophisticated. The combination of shrimp, scallops, and flaky white fish, along with aromatic vegetables and herbs, creates a pot pie that is both hearty and elegant. Topped with golden pastry, this seafood pot pie is a crowd-pleaser that brings a touch of coastal charm to your dinner table.
Ingredients:
- 1 sheet puff pastry, thawed
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound white fish (such as cod or haddock), cut into bite-sized pieces
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups seafood or chicken broth
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or a similar-sized baking dish.
- Prepare the Seafood: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp, scallops, and fish. Cook for 3-4 minutes until the seafood is just cooked through. Remove the seafood from the skillet and set it aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of butter. Add the chopped onion, garlic, celery, and carrot. Sauté for 5-7 minutes until the vegetables are softened.
- Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the seafood or chicken broth, then add the heavy cream. Bring the mixture to a simmer, stirring constantly, until the sauce thickens, about 5 minutes.
- Combine the Filling: Stir in the cooked seafood, peas, parsley, thyme, salt, and pepper. Mix well to combine. Pour the seafood mixture into the prepared pie dish.
- Top with Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface to fit over the pie dish. Carefully place the pastry over the filling, pressing down on the edges to seal. Trim any excess pastry and cut a few slits in the top to allow steam to escape. Brush the pastry with the beaten egg.
- Bake: Place the pie dish on a baking sheet (to catch any drips) and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
- Serve: Let the seafood pot pie cool for a few minutes before serving. Serve warm, with a fresh salad or steamed vegetables on the side.
This Seafood Pot Pie is a delightful and comforting dish that showcases the delicate flavors of seafood in a rich, creamy filling, all encased in a crisp, golden crust. It’s a perfect dish to impress your guests or to enjoy a luxurious meal at home.
