Description of this recipe: This Creamy Seafood Pot Pie is a comforting and elegant dish that combines the rich flavors of the sea with a flaky, golden crust. Packed with succulent shrimp and scallops (or your seafood of choice), this pot pie is simmered in a creamy, herb-infused broth and topped with a buttery puff pastry. It’s a guaranteed crowd-pleaser, perfect for cozy nights in or special occasions.
Why you will love this recipe:
- Luxurious Flavors: The combination of tender seafood, savory vegetables, and a creamy, aromatic sauce creates a truly unforgettable culinary experience.
- Comfort Food Elevated: This isn’t your average pot pie. The addition of seafood takes it to a whole new level of sophistication, while still providing the comforting warmth you crave.
- Impressive Presentation: The golden, flaky crust makes for a stunning presentation, making this dish perfect for entertaining guests.
- Versatile: You can easily customize this recipe with your favorite seafood, vegetables, and herbs to suit your taste.
- Make-Ahead Friendly: The filling can be prepared ahead of time, making this a convenient option for busy weeknights or dinner parties.
Ingredients:
- 1 tbsp butter 🧈
- 1 tbsp olive oil 🫒
- ½ cup onion, chopped 🧅
- 2 cloves garlic, minced 🧄
- 1 cup carrots, diced 🥕
- 1 cup celery, chopped
- 1 cup frozen peas
- ½ tsp salt 🧂
- ¼ tsp black pepper
- ¼ tsp dried thyme 🌿
- ¼ tsp Old Bay seasoning (or to taste)
- 2 tbsp all-purpose flour
- 1 ½ cups seafood or chicken broth
- ½ cup heavy cream 🥛
- ½ lb shrimp, peeled & deveined 🍤
- ½ lb scallops (or substitute crab, lobster, or fish) 🦞
- 1 sheet store-bought puff pastry (or homemade pie crust) 🥐
- 1 egg, beaten (for egg wash) 🥚
Preparation:
Step 1: Prepare the Vegetables
Begin by preparing your vegetables. Finely chop the onion and mince the garlic. Dice the carrots and celery into small, uniform pieces. Having your vegetables prepped and ready to go will streamline the cooking process. Set these aside for now.
Step 2: Sauté the Aromatics
In a large skillet or Dutch oven, melt the butter along with the olive oil over medium heat. The olive oil prevents the butter from burning and adds a subtle richness. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 3: Build the Flavor Base
Add the diced carrots and celery to the skillet and sauté for an additional 5 minutes, allowing them to soften slightly. This step helps to release their natural sweetness and create a flavorful base for the pot pie filling. Stir in the frozen peas, salt, pepper, dried thyme, and Old Bay seasoning. Cook for 1 minute, stirring constantly, to allow the spices to bloom and release their aromas.
Step 4: Create the Roux and Sauce
Sprinkle the all-purpose flour over the vegetable mixture, stirring constantly for 1-2 minutes to form a roux. This step is crucial for thickening the sauce and preventing it from being too thin. Slowly pour in the seafood or chicken broth, stirring well to prevent lumps from forming. The broth adds depth and richness to the sauce.
Step 5: Simmer and Thicken
Add the heavy cream to the skillet and let the mixture simmer for 5 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking and ensure even thickening. Taste and adjust the seasoning as needed.
Step 6: Add the Seafood
Gently stir in the shrimp and scallops (or your preferred seafood) into the simmering sauce. Cook for approximately 3 minutes, or until the seafood is just opaque and cooked through. Be careful not to overcook the seafood, as it will become rubbery.
Step 7: Assemble the Pot Pie
Preheat your oven to 375°F (190°C). Transfer the seafood filling to a baking dish or individual ramekins. If using a single baking dish, make sure it is oven-safe and large enough to hold the entire filling.
Step 8: Top with Puff Pastry
Roll out the puff pastry on a lightly floured surface. Cut the pastry to fit the size of your baking dish or ramekins, allowing for a slight overhang. Place the puff pastry over the dish, gently pressing down the edges to seal them to the rim.
Step 9: Create an Egg Wash and Bake
In a small bowl, whisk the egg to create an egg wash. Brush the top of the puff pastry with the egg wash, which will give it a golden-brown color and a glossy finish. Cut small slits in the pastry to allow steam to escape during baking.
Step 10: Bake to Perfection
Place the dish on a baking sheet (to catch any potential spills) and bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffed up.
Step 11: Cool and Serve
Remove the pot pie from the oven and let it cool for a few minutes before serving. This will allow the filling to settle slightly and prevent it from being too hot.
COOKING Rating: Intermediate
Serving Suggestions:
- Serve hot as a main course.
- Garnish with fresh parsley or a sprinkle of Old Bay seasoning for added flavor and visual appeal.
- Pair with a side salad or crusty bread for a complete meal.
Tips:
- For a richer flavor, use seafood stock instead of chicken stock.
- If you don’t have puff pastry, you can use homemade pie crust or even biscuit dough.
- Feel free to add other vegetables to the filling, such as mushrooms, potatoes, or corn.
- To make individual pot pies, use ramekins instead of a large baking dish.
- The filling can be made ahead of time and stored in the refrigerator for up to 2 days.
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Nutritional Information (per serving, approximate): Note: Nutritional information can vary based on specific ingredients and portion sizes.
Calories: 550 Protein: 30g Sodium: 800mg
Conclusion:
This Creamy Seafood Pot Pie recipe offers a delightful combination of savory and comforting flavors. The flaky puff pastry, tender seafood, and rich, creamy sauce create a truly memorable dish that is perfect for any occasion. Whether you’re looking to impress your guests or simply enjoy a cozy night in, this pot pie is sure to satisfy your cravings. With its versatility and make-ahead-friendly nature, it’s a recipe that you’ll want to make again and again. So gather your ingredients, preheat your oven, and get ready to experience the magic of this extraordinary pot pie.
5 Questions and Answers about this Recipe:
Q1: Can I substitute the seafood in this recipe?
A: Absolutely! This recipe is incredibly versatile. If you’re not a fan of shrimp or scallops, feel free to substitute with crab meat, lobster, fish (such as cod or halibut), or even a combination of your favorite seafood. Just be sure to adjust the cooking time accordingly, as different types of seafood may cook at different rates.
Q2: Can I make this recipe ahead of time?
A: Yes, you can definitely make this recipe ahead of time. The filling can be prepared up to 2 days in advance and stored in the refrigerator. When you’re ready to bake, simply assemble the pot pie with the puff pastry and bake as directed. This is a great option for busy weeknights or when you’re entertaining guests.
Q3: What can I use instead of puff pastry?
A: If you don’t have puff pastry on hand, you can use homemade pie crust or even biscuit dough as a substitute. Pie crust will give you a slightly denser and more rustic crust, while biscuit dough will create a softer and more pillowy topping.
Q4: Can I add vegetables to this recipe?
A: Absolutely! Adding vegetables is a great way to customize this recipe and add more nutrients. Some great additions include mushrooms, potatoes, corn, green beans, or asparagus. Just be sure to adjust the cooking time as needed to ensure that the vegetables are cooked through.
Q5: How do I prevent the puff pastry from getting soggy?
A: To prevent the puff pastry from getting soggy, make sure to cut slits in the pastry to allow steam to escape during baking. You can also brush the pastry with an egg wash, which will create a protective barrier and help it to crisp up nicely. Additionally, be sure to bake the pot pie on a baking sheet to catch any potential spills and prevent the bottom of the pastry from becoming soggy.
