Seafood Pot Pie Recipe: Easy and Delicious

This seafood pot pie is a must-try for anyone who loves seafood—it completely elevates the classic comfort dish. It combines the richness of a creamy filling with the lightness of puff pastry, creating a balanced and satisfying meal. Whether you’re looking to impress guests or treat your family, this dish delivers on flavor and presentation.

Ingredients

• ½ cup unsalted butter
• 1 ½ cups thinly sliced yellow onion
• 1 cup thinly sliced fennel
• 1 cup thinly sliced celery
• 1 cup thinly sliced carrots
• ½ cup all-purpose flour
• ½ cup dry white wine
• 3 cups fish stock
• ¼ cup heavy cream, divided
• 1 tablespoon kosher salt
• ½ teaspoon ground black pepper
• 1 (8-ounce) fillet halibut, skin removed, cut into 1-inch pieces
• ½ pound sea scallops, halved horizontally
• ½ 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

For more information about the health advantages of including seafood in their diet. check this: American Heart Association or Seafood Nutrition Partnership.

Instructions

1. Prepare the Filling: Melt the butter in a large saucepan over medium-high heat. Add the onion, fennel, celery, and carrots. Cook the vegetables, stirring frequently, until they’re tender and the onion becomes translucent, about 8 minutes.
2. Create the Roux: Add the flour to the vegetables, stirring to coat well. Cook for 1 minute. Pour in the white wine, stirring until it evaporates and thickens slightly, about 15 seconds.
3. Add Liquids: Gradually add the fish stock and three tablespoons of the heavy cream, stirring continuously until the mixture thickens into a creamy sauce, about 5 minutes. Season with salt and pepper.
4. Incorporate Seafood and Vegetables: Gently fold in the halibut, scallops, shrimp, crabmeat, green peas, and parsley. Reduce the heat to medium-low and bring the mixture to a low simmer, stirring often, until the sauce is warm but the seafood is not fully cooked, about 6-8 minutes.
5. Assemble the Pot Pies: Ladle 2 cups of the mixture into 5 (18- to 20-ounce) ungreased ramekins or ovenproof bowls. Place the bowls on a foil-lined rimmed baking sheet.
6. Prepare the Puff Pastry: Preheat the oven to 375°F (190°C) and position the rack in the middle. Roll each puff pastry sheet into a 13″ x 13″ square on a lightly floured surface and cut each into quarters. Place a square over each bowl, folding the corners to fit.
7. Apply Egg Wash: Whisk the egg with a tablespoon of heavy cream in a small bowl. Lightly coat the tops of the pastry with the beaten egg mixture. Use the tip of a knife to create three small slits in the center of each pastry to allow steam to escape. If desired, sprinkle chopped fennel fronds or parsley leaves on top, gently pressing them into the pastry to help them stick.
8. Bake: Place the baking sheet with the pot pies in the oven until the pastry is golden brown and the filling is hot and bubbly, about 40 minutes.
9. Cool and Serve: Let the pot pies rest for 10 minutes to cool slightly before serving.

See also: Creamy Seafood Mac and Cheese

Best Cooking Tips for Seafood Pot Pie Recipe

• Seafood Choices: Depending on what you have on hand, you can swap in different types of seafood. For instance, you can use cod instead of halibut or add lobster for an extra touch of luxury.
• Stock Substitute: If fish stock is unavailable, clam juice or a combination of chicken broth and seafood seasoning can be used as alternatives.
• Make-Ahead: The filling can be prepared daily and stored in the refrigerator. When ready to serve, assemble and bake the pot pies.

Discover another way to prepare Seafood Pot Pie Recipe – Creamy and Easy Food

FAQs

1- Can I use different seafood in this recipe?

Absolutely! This seafood pot pie is versatile. You can substitute or add other seafood like lobster, cod, or mussels depending on your preference and availability.

2- How do I store leftovers?

Let the pot pies cool thoroughly, then cover and store them in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven until heated through.

3- Can I freeze the pot pies?

Absolutely! You can freeze the assembled but unbaked pot pies—wrap them securely and store in the freezer for up to 2 months. When ready to bake, do not thaw; add extra baking time until the filling is hot and the pastry is golden.

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