Seafood Pot Pie
This Seafood Pot Pie is the ultimate comfort dish, featuring a flaky crust filled with a creamy mixture of seafood and vegetables. Perfect for busy weeknights or impressing guests!
Ingredients
Seafood and Filling
- 1 pound mixed seafood (shrimp, scallops, and fish) Feel free to use any seafood you have on hand.
- 1 cup frozen peas and carrots No chopping required!
- 1 small onion, diced
- 2 tablespoons all-purpose flour To thicken the sauce.
- 1 cup heavy cream Substitutes may alter texture.
- 1 cup fish stock (or sea bass broth) Use homemade or store-bought.
- 1 tablespoon butter For sautéing the onion.
- 1 tablespoon olive oil For sautéing the onion.
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 1 pre-made pie crust For ease of preparation.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter and olive oil over medium heat. Add the diced onion and sauté until softened and fragrant (about 3-4 minutes).
- Sprinkle the flour over the sautéed onions, whisking to create a roux.
- Gradually pour in the heavy cream and fish stock, stirring constantly until the sauce thickens (around 5 minutes). Add garlic powder, salt, and pepper to taste.
- Mix in the seafood and frozen peas and carrots. Cook for an additional 3-4 minutes until heated through.
- Pour your delicious seafood mixture into your pre-made pie crust, ensuring an even distribution.
- Cover with another pie crust (use a few cuts for steam holes) or use puff pastry squares.
- Place the pie in your preheated oven and bake for 25-30 minutes, or until the crust is golden brown.
- Let it sit for a few minutes before slicing.
Notes
Use leftover seafood to reduce waste! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for 15-20 minutes.