For the seafood lovers! Scallops, crab and shrimp fill this wonderful pot pie. It features a light sauce and is topped with puff pastry, or use your biscuit recipe of choice.
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.
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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 Pot Pie with Puff Pastry Recipe
- 9″x13″ Baking Pan
- 4 oz. 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 pound 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour into a buttered or sprayed 9″x 13″ baking dish. Bake at 375-f for one hour.
For the puff pastry:
- 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.
Nutritional information not guaranteed to be accurate.
Adapted from Food.com.