Description
A rich and comforting seafood pot pie filled with tender chunks of white fish, succulent shrimp, and optional scallops, all combined with mixed vegetables in a creamy herb sauce. This dish is topped with a golden, flaky puff pastry crust, making it the perfect cozy and satisfying meal for seafood lovers.
Ingredients
Seafood
- 250 g white fish (such as cod), cut into chunks
- 200 g shrimp, peeled and deveined
- 1/2 cup scallops (optional)
Vegetables and Aromatics
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk or seafood stock
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
For the crust
- 1 sheet puff pastry or pie crust
- 1 egg (for egg wash)
Instructions
- Preheat oven: Preheat your oven to 190°C (375°F) to prepare for baking the pot pie later.
- Sauté aromatics: In a large pan, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking until they become soft and fragrant, about 3-4 minutes.
- Create roux: Stir in the all-purpose flour and cook for 1–2 minutes, ensuring to stir continuously to avoid lumps. This forms the base of your creamy sauce.
- Make sauce: Gradually whisk in the milk or seafood stock, continuing to stir until the mixture thickens into a creamy sauce.
- Season and enrich: Add the heavy cream, dried thyme, fresh parsley, salt, and black pepper. Stir everything together to combine well.
- Add seafood and vegetables: Gently fold in the white fish chunks, shrimp, optional scallops, and mixed vegetables. Cook the filling on medium heat for 3–4 minutes until the seafood is just cooked and the vegetables are heated through.
- Assemble pie: Transfer the seafood mixture into a baking dish, spreading it evenly.
- Top with crust: Place the puff pastry sheet over the filling, trimming any excess pastry from the edges. Seal the edges firmly to enclose the filling.
- Apply egg wash: Brush the top of the pastry with beaten egg to give it a beautiful golden color once baked.
- Bake: Place the assembled pot pie in the preheated oven and bake for 25–30 minutes, or until the pastry is golden brown and bubbling.
- Cool and serve: Remove the pot pie from the oven and let it cool slightly for 5 minutes before serving to allow the filling to set.
Notes
- You can use frozen seafood that is fully thawed and drained to save time without compromising flavor.
- For an enhanced depth of flavor, add a splash of white wine to the sauce while cooking.
- Ensure the filling mixture is thick before placing the pastry on top to prevent a soggy or watery pie.
- Fresh herbs can be substituted or added according to preference for additional aroma.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
