Description
This classic Seafood Pot Pie combines succulent shrimp, scallops, and white fish in a creamy, dill-infused sauce, all encased in a flaky puff pastry crust. Perfectly balanced with leeks, celery, and a hint of lemon, this comforting dish is baked to golden perfection for a satisfying meal.
Ingredients
Scale
Seafood
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops, small or quartered
- 1/2 pound white fish (cod or halibut), cubed
Sauce and Vegetables
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups seafood stock or fish broth
- 1/2 cup heavy cream
- 1 large leek, thinly sliced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh dill or fennel fronds
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Finishing
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven. Set your oven to 400°F (200°C) and place a baking tray inside to heat while you prepare the filling. This ensures the pot pies cook evenly and the pastry crisps properly.
- Sauté Vegetables. In a skillet over medium heat, melt the butter. Add the thinly sliced leeks, diced celery, and minced garlic, cooking gently until the vegetables soften and are fragrant, about 5 minutes.
- Make the Sauce. Stir in the all-purpose flour and cook it with the vegetables for about one minute to form a roux. Gradually whisk in the seafood stock and heavy cream, continuing to cook and stir until the sauce thickens. Season with salt, pepper, lemon juice, and fresh dill or fennel fronds for a bright, herbal finish.
- Add Seafood. Gently fold the shrimp, scallops, and cubed white fish into the thickened sauce. Cook for 2 to 3 minutes until the seafood turns just opaque, indicating it is lightly cooked. Remove the skillet from heat and let the mixture cool for 10 to 15 minutes to prepare for assembly.
- Assemble Pot Pies. Spoon the seafood filling into individual ramekins or a small casserole dish. Roll out the thawed puff pastry and cover each filled dish, sealing the edges carefully. Cut small vents in the pastry tops to release steam during baking, and brush the surface with beaten egg to achieve a golden finish.
- Bake and Serve. Transfer the assembled pot pies onto the preheated baking tray and bake in the oven for 25 to 30 minutes, or until the puff pastry is puffed and golden brown. Allow the pies to rest for 5 minutes before serving to let the filling set slightly and avoid burns.
Notes
- Use fresh seafood for the best flavor and texture.
- You can substitute dill with fennel fronds for a slightly different herbal note.
- Make sure to cool the filling before assembling to prevent the puff pastry from becoming soggy.
- The vents in the puff pastry are essential to avoid bursting during baking.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
