Seafood Pot PieJuly 28, 2009
I’m a huge fan of pot pies, and when I’m away from home, I am constantly wishing for great seafood. Sitting at work today, I decided to try making a seafood pot pie. It took a little bit of time to put together, because I made the crust from scratch. If you aren’t feeling that adventurous, you could just pick up the pre-made ones from the refrigerator section of the grocery store. You can also use whatever seafood you enjoy. I used some bay scallops, shrimp and a small can of lump crab meat (but I wish it’d been a lobster tail!).
If you want to make your own crust:
- 1 c whole wheat flour
- 2 c all-purpose flour
- 1 ½ t salt
- 1 T Italian seasoning (or your fav)
- 1 t baking powder
- 16 T cold unsalted butter, diced (2 sticks)
- ½ to 2/3 c ice water
- 1 egg, beaten with 1 T water, for wash
- Mix the flour, salt, seasoning and baking powder in a food processor fitted with metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas.
- With motor running, add ice water; process only enough to moisten the dough and have it just come together.
- Dump the dough out on a floured surface and knead quickly into a ball. Wrap in plastic and allow to rest for 30 minutes in the refrigerator.
Then you need to make the filling:
- 3 T butter
- 1 clove garlic, minced
- ¾ c fennel, chopped (~1 bulb)
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 1 leek, washed and chopped
- 3-5 baby potatoes, diced
- 5 T all-purpose flour, divided
- 1 t nutmeg
- 2 t thyme
- 3/4 c dry white wine
- 1/2 c stock (I used seafood stock, but take your pick)
- 1/4 to 1/2 c milk or cream (I used 2%)
- 1/2 lb shrimp
- 1/2 lb scallops
- 1 small can lump crab meat
- ½ c frozen peas
- ½ c frozen small whole onions (or more to taste)
- Salt & pepper
- In a large pan, sauté garlic, fennel, carrot, celery, leek and potatoes in melted butter until just softening.
- In a small bowl, combine 3 T flour with nutmeg and thyme. Add to sauté pan and stir to evenly coat filling mixture. Add wine and stock and bring to a simmer, allowing it to reduce slightly.
- Remove pan from heat. Add up to a ½ c of milk/cream, depending on your preference taste and season with salt and pepper.
- Place the shellfish, peas and onions in a large bowl. You don’t need to cook the seafood or defrost the veggies. Toss with 2 T all-purpose flour, cayenne and paprika until evenly coated. Pour the sauce from the sauté pan over the top of the seafood mixture.
- Preheat the oven to 350°
- Use pre-made crust OR divide dough in half and, on a floured surface, roll out each half to fit your baking dish (9-inch round baking dish that’s 2 inches high works easiest). Place 1 crust in the dish and pour in the filling.
- Top with 2nd crust. Crimp the crusts together and brush with egg wash. Dust with paprika (or favorite herbs). Make 4 or 5 slashes in the top crust to allow steam to vent, and bake for 1 hour and 15 minutes or until the top is golden and the inside is bubbly.
Because I had some around, I grated some fresh Parmesan on top of the filling before I put the second crust on. Yumm! It’s in the oven now!