Seafood Pot Pie

July 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
  1. 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.
  2. With motor running, add ice water; process only enough to moisten the dough and have it just come together.
  3. 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.
Whole Wheat Crust

Whole Wheat Crust

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
Cooking Veggies

Cooking Veggies

  1. In a large pan, sauté garlic, fennel, carrot, celery, leek and potatoes in melted butter until just softening.
  2. 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.
  3. Remove pan from heat.  Add up to a ½ c of milk/cream, depending on your preference taste and season with salt and pepper.
  4. 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.
  5. Preheat the oven to 350°
  6. 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.
  7. 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.
Ready to Bake!

Ready to Bake!

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!


One comment

  1. Now that I’ve had the chance to actually eat this, I can say that it is pretty tasty indeed! The fennel is a rather predominant taste, so if you’re not a big fan, substitute more carrots and celery, etc.

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