Why You’ll Love This Recipe
- Rich and Flavorful: Combines tender seafood with aromatic vegetables in a creamy sauce.
- Versatile: Easily adaptable to include your favorite seafood varieties.
- Impressive Presentation: The golden puff pastry crust makes for an elegant dish that’s sure to impress guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Yellow onion
- Fennel
- Celery
- Carrots
- All-purpose flour
- Apple cider vinegar
- Fish stock
- Heavy cream
- Kosher salt
- Ground black pepper
- Halibut fillet
- Sea scallops
- Medium shrimp
- Jumbo lump crabmeat
- Frozen green peas
- Fresh parsley
- Egg
- Puff pastry sheets
Directions
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Prepare the Filling: In a large pot, melt butter over medium heat. Add sliced onions, fennel, celery, and carrots. Cook until softened. Stir in flour to form a roux, then add apple cider vinegar, fish stock, and a portion of the heavy cream. Season with salt and pepper.
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Add Seafood: Gently fold in the halibut, scallops, shrimp, and crabmeat. Add peas and chopped parsley. Cook until the seafood is just cooked through.
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Assemble the Pies: Preheat the oven to 400°F (200°C). Divide the filling among individual oven-safe bowls.
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Prepare the Pastry: Roll out the puff pastry and cut it into circles slightly larger than the bowls. Place the pastry over each bowl, pressing the edges to seal. Brush with a beaten egg for a golden finish.
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Bake: Place the bowls on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
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Serve: Let the pot pies cool slightly before serving. Enjoy warm.
Servings and Timing
- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Different Seafood: Swap halibut for salmon, or add lobster for a more indulgent version.
- Herb Variations: Try fresh thyme or tarragon instead of parsley for a different flavor.
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Cheesy Twist: Stir in a bit of shredded Gruyère or Parmesan into the sauce for extra richness.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze unbaked pot pies for up to 2 months. Wrap them tightly in plastic wrap and foil. Bake from frozen, adding an extra 10-15 minutes to the baking time.
- Reheating: Warm in a 350°F oven for about 15-20 minutes until heated through. Avoid microwaving as it may make the pastry soggy.
FAQs
How do I prevent the puff pastry from becoming soggy?
Make sure the seafood filling is not too watery before adding the pastry. Let it cool slightly before topping with the pastry to help prevent excess moisture.
Can I use store-bought seafood mix?
Yes, a pre-mixed seafood blend can save time. Just ensure it’s high quality and fresh.
What can I use instead of fish stock?
Chicken stock or vegetable broth can work in place of fish stock, though fish stock provides the best seafood flavor.
Can I make this in a large pie dish instead of individual servings?
Yes, you can use a large pie dish instead of individual bowls. Adjust the baking time to ensure the filling is heated through.
Can I make the filling ahead of time?
Yes! Prepare the filling a day in advance and store it in the fridge. Assemble and bake the pies when ready to serve.
What other vegetables can I add?
Mushrooms, leeks, or bell peppers would add great texture and flavor to the filling.
Can I make this dairy-free?
Yes! Substitute heavy cream with coconut cream or a non-dairy alternative like cashew cream. Use dairy-free puff pastry as well.
How do I know when the seafood is fully cooked?
Seafood should be opaque and firm to the touch. It cooks quickly, so avoid overcooking to keep it tender.
Can I use canned crabmeat?
Fresh crabmeat is best, but canned lump crabmeat can be used in a pinch. Drain it well before adding it to the filling.
What drink pairs best with seafood pot pie?
A refreshing citrus-based drink, such as a lemon spritzer or iced herbal tea, complements the creamy seafood flavors beautifully.
Conclusion
Seafood Pot Pie is a comforting, elegant dish that’s perfect for both weeknights and special occasions. With its rich, creamy filling and crisp, golden pastry, it’s sure to become a favorite. Try different seafood combinations and customize the flavors to your liking. Enjoy this indulgent dish fresh from the oven!
Seafood Pot Pie
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American, Seafood
Description
Indulge in the comforting richness of Seafood Pot Pie, a dish featuring tender seafood like halibut, scallops, shrimp, and crabmeat in a creamy, flavorful filling encased in a flaky puff pastry crust. Perfect for special occasions or cozy meals at home, this versatile recipe can be customized with your favorite seafood and vegetables.
Ingredients
- Unsalted butter
- Yellow onion, sliced
- Fennel, sliced
- Celery, diced
- Carrots, diced
- All-purpose flour
- Apple cider vinegar
- Fish stock
- Heavy cream
- Kosher salt
- Ground black pepper
- Halibut fillet, cut into chunks
- Sea scallops
- Medium shrimp, peeled and deveined
- Jumbo lump crabmeat
- Frozen green peas
- Fresh parsley, chopped
- Egg, beaten (for egg wash)
- Puff pastry sheets
Instructions
-
Prepare the Filling:
- In a large pot, melt butter over medium heat.
- Add onions, fennel, celery, and carrots; cook until softened.
- Stir in flour to create a roux, then add apple cider vinegar, fish stock, and part of the heavy cream.
- Season with salt and pepper.
-
Add the Seafood:
- Gently fold in halibut, scallops, shrimp, and crabmeat.
- Stir in peas and parsley, then cook until the seafood is just cooked through.
-
Assemble the Pies:
- Preheat the oven to 400°F (200°C).
- Divide the filling among individual oven-safe bowls.
-
Prepare the Pastry:
- Roll out puff pastry and cut into circles slightly larger than the bowls.
- Place the pastry over the bowls, pressing the edges to seal.
- Brush the tops with a beaten egg for a golden finish.
-
Bake:
- Place the bowls on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
-
Serve:
- Let cool slightly before serving. Enjoy warm!
Notes
- Swap halibut for salmon or add lobster for a luxurious version.
- Use fresh thyme or tarragon instead of parsley for different herb flavors.
- Add a cheesy twist by stirring in some shredded Gruyère or Parmesan into the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze unbaked pot pies for up to 2 months.
