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How to Make Seafood Pot Pie - A Step-by-Step Guide

Seafood pot pie is a classic comfort food dish that is perfect for any occasion. This delicious and hearty dish is packed with tender chunks of seafood, a creamy filling, and a flaky pastry crust that will leave you craving for more. Whether you are hosting a dinner party or simply looking to treat yourself to a comforting meal, seafood pot pie is the way to go.

What makes seafood pot pie so unique is that it combines the flavors and textures of various seafood such as shrimp, crab, a...

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Ingredients

  • ½ cup unsalted butter
  • 1 ½ cups thinly sliced yellow onion
  • 1 cup thinly sliced fennel
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced carrots
  • ½ cup all-purpose flour
  • ½ cup dry white wine
  • 3 cups fish stock
  • ¼ cup heavy cream, divided
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 (8 ounce) fillet halibut, skin removed, cut into 1-inch pieces
  • ½ pound sea scallops, halved horizontally
  • ½ pound peeled and deveined medium shrimp
  • 1 pound jumbo lump crabmeat, picked over
  • 1 cup frozen green peas
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1 large egg, lightly beaten
  • 1 (17.3 ounce) package frozen puff pastry sheets, thawed

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Rest Time: 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 6

  • Melt butter in a large saucepan over medium-high heat. Add onion, fennel, celery, and carrots; cook, stirring often, until vegetables are softened and onion is translucent, about 8 minutes. Add flour and stir to coat vegetables well, stirring for 1 minute. Add wine, and stir until wine has evaporated and mixture creates a slurry, about 15 seconds. Add fish stock and 3 tablespoons cream, stirring until mixture thickens into a creamy sauce, about 5 minutes. Season with salt and pepper, then gently fold in seafood, green peas and parsley.
  • Reduce heat to medium-low, and, gently stirring often, bring mixture to a low simmer until sauce is warm again but the seafood will not be completely cooked through, about 6-8 minutes. Ladle 2 cups mixture into each of 5 (18- to 20-ounce) ungreased ramekins or ovenproof bowls. Place bowls on a foil-lined rimmed baking sheet.
  • Preheat oven to 375 degrees F (190 degrees C). Place an oven rack in middle position.
  • Whisk egg and remaining 1 tablespoon heavy cream in a small bowl. Place defrosted puff pastry sheets on a lightly floured work surface. Roll each sheet into a 13" x 13" square and cut each square into quarters. Discard any extra pastry. Place a square of pastry over each bowl, decoratively folding corners in to fit the bowl, and brush the top with egg wash. Use the tip of a knife to create 3 small slits in the center of the pastry to allow steam to vent during cooking. You may place chopped fennel fronds or parsley leaves on the top of the pastry, lightly pressing leaves onto the pastry in the egg wash to adhere.
  • Place baking sheet with individual portions in the preheated oven and bake until pastry is golden browned and filling is hot and bubbly, about 40 minutes. Let cool 10 minutes before serving.

    • Nutrition

    940 cal.

    • Total Fat: 55g
    • Saturated Fat: 21g
    • Cholesterol: 212mg
    • Sodium: 1990mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 5g
    • Protein: 48g
    • Potassium: 1121mg

    Categories

    Seafood recipes
    Pie recipes
    Fish recipes
    Baking recipes
    Main recipes