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Seafood Pot Pie
Seafood Pot Pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Impressive seafood pot pie featuring halibut, scallops, shrimp, and crab, encased in flaky puff pastry. Ideal for gatherings.
Ingredients:
  • 0.5 cup unsalted butter
  • 1.5 cups thinly sliced yellow onion
  • 1 cup thinly sliced fennel
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced carrots
  • 0.5 cup all-purpose flour
  • 0.5 cup dry white wine
  • 3 cups fish stock
  • 0.25 cup heavy cream, divided
  • 1 tablespoon kosher salt
  • 1 (8 ounce) fillet halibut, skin removed, cut into 1-inch pieces
  • 0.5 pound sea scallops, halved horizontally
  • 0.5 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
Instructions:
  • In a large saucepan over medium-high heat, melt butter. Add onion, fennel, celery, and carrots; cook until softened and onion is translucent, about 8 minutes. Stir in flour and cook for 1 minute. Pour in wine and cook until evaporated, about 15 seconds. Add fish stock and 3 tablespoons cream, stirring until a creamy sauce forms, about 5 minutes. Season with salt and pepper, then gently mix in seafood, green peas, and parsley.
  • Lower heat to medium-low, stirring gently occasionally, simmer the mixture until the sauce is warmed and the seafood is slightly undercooked, approximately 6-8 minutes. Divide 2 cups of the mixture into each of 5 ungreased ramekins or ovenproof bowls ranging from 18 to 20 ounces in size. Arrange the bowls on a baking sheet lined with foil.
  • Preheat your oven to 375 degrees F (190 degrees C and position an oven rack in the middle.
  • Whisk together egg and remaining 1 tablespoon heavy cream in a small bowl. Roll defrosted puff pastry sheets on a lightly floured work surface into 13" x 13" squares, then cut each into quarters. Place a square of pastry over each bowl, folding corners to fit decoratively. Brush with egg wash and create 3 small slits in the center of the pastry for steam. Optionally, top with chopped fennel fronds or parsley leaves, pressing gently onto the pastry in the egg wash to adhere.
  • Place the individual portions on a baking sheet in the preheated oven and bake for about 40 minutes, until the pastry is golden brown and the filling is hot and bubbly. Allow them to cool for 10 minutes before serving.

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