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Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Seafood Pot Pie with Puff Pastry




For special dinners my family usually goes with a seafood recipe and this was exactly the case for Valentine's Day. If you do a search for Seafood Pot Pie, a lot of the time it is basically a copy of chicken pot pie with seafood subbed in with a cream of whatever can of soup. I'm sure they taste all right but I prefer this version which has a light sauce, lots of scallops, crab and shrimp.

If you have made any type of casserole before that has a biscuit or puff pastry topping, you might have noticed that it can take a long, long time for the topping to actually cook through. Sometimes even after baking it a long time, the bottom of the dough can still end up doughy and uncooked.  Due to this, I prefer to cook the puff pastry topping separately on a baking sheet. This way you don't risk having an under cooked topping and at the same time, an over cooked casserole.

If you want to bake it on top of the casserole, I would suggest adding the puff pastry about 40 minutes into the cooking time, but you need to consider what temperature you have the oven at, and make sure you wont burn the puff pastry if it requires extra time to cook all the way through.

Seafood lovers should love this as much as we did. Enjoy!


Seafood Pot Pie with Puff Pastry
Makes a 9" x 13" pan

  • 1 (4 oz.) stick unsalted butter, plus 2 additional tablespoons to cook with the mushrooms
  • 1 large yellow onion, diced (about 1 to 1 1/2 cups)
  • 2 stalks celery, washed and diced
  • 1 lb. large button mushrooms, cleaned and quartered
  • 2 Tbsp. butter 
  • 1/2 cup all purpose flour
  • 4 cups clam juice (We used Better than Bouillon Clam Base, a clam paste you mix with water which is more affordable and tastes great)
  • 3 Tbsp. heavy cream
  • 1 Tbsp. white wine
  • 1 1/2 lbs. large shrimp, peeled and deveined (You can reduce to 1/2 lb if you want to save money)
  • 1 lb. crab meat, shredded
  • 1 lb. bay scallops
  • 1 Tbsp. kosher salt
  • 1 1/2 tsp. fresh ground black pepper
  • 1 cup frozen peas
  • 1/2 cup minced flat leaf parsley
  • 1 sheet puff pastry, thawed

1. In a saute pan melt the butter over medium heat and add the diced onion and celery. Saute until translucent. Remove from pan and set aside.

2. In a saute pan melt the additional 2 Tbsp. of butter over medium heat and add the prepared mushrooms. If they release a lot of liquid, drain it from the pan and resume cooking until tender.

3. In a large saute pan bring the clam juice to a simmer. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon. Pour 3 cups of clam juice into a measuring cup and discard the rest.

4. In a large saute pan combine the cooked onions, celery and mushrooms. Add the flour and cook for 3 minutes. Add the clam juice in slowly, add the wine, then add the cream. Set aside.

4. Add the shredded crab meat to the bowl with the seafood, then add the frozen peas and minced parsley. Pour the sauce over the mixture and taste for seasoning, adding the salt and pepper at this point.

5. Pour into a buttered or sprayed 9"x 13" baking dish. Bake at 375-f for one hour.

For the puff pastry:

1. Lay out the dough and using a knife or pizza cutter, cut into long 1" strips. On a large baking sheet arrange the puff pastry into a lattice. Baking according to the directions on the box, taking care to watch it very closely so it doesn't burn. Add to the top of the baked seafood dish.

Alternatively you could cut the puff pastry into rounds or squares in more of a single serving portion and top each serving with a piece of puff pastry when you are ready to serve.

Adapted from Food.com. Sharing this recipe at the following fun link parties.


Comments

  1. Mmmm this pot pie looks absolutely delicious! The filling looks wonderful!

    ReplyDelete
  2. This pot pie looks amazing!! We would love for you to link it up with our Wednesday Link Party!

    ReplyDelete
  3. Ali, this is the most delicious, elegant looking dish! It could easily be served in a restaurant. :)

    Many blessings, Sinea Ducks ‘n a Row

    ReplyDelete
  4. I have now made this twice. The first time I made a smaller pie as there is just 2 of us. It was gone in 3 days! This time I made the full batch to freeze half. This is an amazing recipe! Thank you so much! It's simple, although a lot of prep, easy and fantastic!

    ReplyDelete
    Replies
    1. Thank you for the feedback. I'm so glad to hear you have enjoyed the recipe :)

      Delete
  5. You meant Crab meat, correct? See below:
    4. Add the shredded clam meat to the bowl with the seafood, then add the frozen peas and minced parsley. Pour the sauce over the mixture and taste for seasoning, adding the salt and pepper at this point.

    ReplyDelete
    Replies
    1. Yes, thanks so much for catching that and letting me know.

      Delete
  6. Made this again today. Have used sea scallops instead of bay due to sweetness and this time I added some razor clams. I love this recipe! Thank you for posting it.

    ReplyDelete
  7. Confused ... how is 1/2 stick of butter 1/4 lb..??? One stick is 1/4 lb., right ... since a lb. of butter is 4 sticks. Did you mean 1/4 CUP of butter???

    ReplyDelete
    Replies
    1. Sorry about that Beverly. I'm not sure what happened when I was writing this up so many years ago. I will get it fixed right now.

      Delete
  8. 3 1/2 lbs of seafood seems like alot!

    ReplyDelete
    Replies
    1. Yes I agree, it is quite a lot. I think you can scale it down a bit if you need to. This was for a Christmas dinner so it was a splurge for sure.

      Delete

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