Creamy Seafood Pot Pie
A warm, rich dish blending shrimp, scallops, and fish in a silky cream sauce under a golden crust, perfect for family dinners or special nights.
Ingredients
Seafood mixture
- 1 lb mixed seafood (shrimp, scallops, and fish) Can use fresh or thawed seafood
Cream Sauce
- 1 cup heavy cream
- 1 cup fish stock
- 2 tablespoons flour
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
Pastry
- 1 pre-made pie crust For covering the pie
- 1 egg for egg wash
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large pot, sauté onions and garlic until translucent.
- Add the seafood and cook for a few minutes until just opaque.
- Stir in the flour and cook for another minute.
- Gradually add the fish stock and heavy cream, stirring constantly until thickened.
- Add the peas, carrots, potatoes, Old Bay seasoning, salt, and pepper.
Baking
- Pour the mixture into a pie dish and cover with the pie crust.
- Cut slits in the crust for steam to escape and brush with beaten egg.
- Bake for 25-30 minutes until golden brown.
- Let cool slightly before serving.
Notes
Serve warm, cut into wedges, and spoon extra sauce onto plates. Add a simple green salad or steamed green beans for a fresh contrast.