Seafood Pot Pie
This Seafood Pot Pie offers the comfort of a classic dish with a special, elevated touch. It's rich, creamy, and can be customized with various seafood and vegetables to suit your taste.
Ingredients
Seafood and Filling Ingredients
- 1 lb peeled and deveined shrimp Frozen is fine, just thaw first
- 1 lb white fish (cod, haddock, or tilapia) Mild and flaky varieties work best
- 8 oz scallops Optional, but recommended if available
- 2 tbsp butter For creamy filling
- 2 tbsp flour To thicken the filling
- 1 cup milk Mix with broth for savory flavor
- 1/2 cup chicken broth Use for added flavor
- 1 cup first chopped onion Aromatics for flavor
- 2 stalks celery Chopped
- 2 cloves garlic Minced
- 1 cup frozen peas Shortcuts for easy prep
- 1 cup frozen carrots Shortcuts for easy prep
- 1 tsp salt To taste
- 1/2 tsp pepper To taste
- 1/4 tsp paprika To taste
- 1 tsp dried thyme For extra flavor
- 1 pkg store bought pie crust Or puff pastry
- 1 tbsp lemon zest For added brightness
Instructions
Preparation
- Thaw shrimp and pat dry.
- In a large pot, melt butter over medium heat and add onion, celery, and garlic. Sauté until tender.
- Sprinkle flour over vegetables, stirring to coat.
- Gradually whisk in milk and chicken broth, bringing to a simmer until thickened.
- Add shrimp, white fish, scallops, peas, carrots, and seasonings. Stir until combined.
Assembly
- Pour the filling into a pie dish or casserole dish.
- Cover with pie crust, trimming excess and crimping edges. Cut slits in the top for steam to escape.
Baking
- Bake in a preheated oven at 425°F (220°C) for 25-30 minutes, or until crust is golden and filling is bubbling.
- Let cool for a few minutes before serving.
Notes
For optimal results, do not overcook the seafood during preparation. Brush the top crust with egg wash for a golden finish.