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Seafood Pot Pie
Created by: Howcan Team
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup white wine
- 1 cup frozen peas and carrots
- 1 pound mixed seafood (shrimp, scallops, and/or white fish), thawed if frozen
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 sheets of puff pastry, thawed
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until softened, about 5 minutes.
- Stir in the flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in the chicken broth, heavy cream, and white wine. Cook, stirring constantly, until the mixture thickens and comes to a simmer.
- Add the mixed seafood, frozen peas and carrots, and chopped parsley. Season with salt and pepper to taste. Cook for an additional 5 minutes, or until the seafood is cooked through.
- Divide the seafood filling among 6 individual ramekins or a 9-inch pie dish.
- Roll out the puff pastry sheets and cut them to fit the ramekins or pie dish. Place the pastry over the seafood filling, pressing the edges to seal. Cut a few slits in the pastry to allow steam to escape.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving. Enjoy your delicious seafood pot pie!
Seafood pot pie has a rich history dating back to the early 19th century, with its origins in the coastal regions of England and Scotland. This savory dish was initially created as a way to showcase the abundance of fresh seafood available in these areas. Over time, it gained popularity and spread to other parts of the world, including the United States, where it became a beloved comfort food. Renowned chefs like Gordon Ramsay and Jamie Oliver have put their own unique spins on this classic dish, incorporating a variety of seafood such as shrimp, lobster, and salmon, and infusing it with flavorful herbs and creamy sauces. Today, the best versions of seafood pot pie can be found in coastal regions known for their fresh seafood, such as New England in the United States and the Maritime provinces in Canada. The key to a perfect seafood pot pie lies in the quality and freshness of the seafood, as well as a buttery, flaky crust that complements the rich and creamy filling. While the traditional recipe calls for a pastry crust, some chefs have experimented with alternative methods, such as topping the pie with a layer of mashed potatoes or puff pastry for a unique twist on this timeless dish. Whether enjoyed at a fine dining restaurant or homemade with a personal touch, seafood pot pie continues to be a comforting and indulgent culinary delight.
70 min
6
450 calories
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