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.
