Seafood Pot Pie

[ 0 ] March 25, 2013 |

Seafood Pot Pie

This comforting Seafood Pot Pie is packed with fish, shrimp and a lot of vegetables.

Easy to make, it is a nice change from the regular  pot pie.

Seafood Pot Pie

A mouthwatering dish with a creamy sauce. Serve with crusty bread and a mixed green salad with a citrus vinaigrette for a complete meal.

You can also use mixed frozen vegetables into the Seafood Pot Pie.

Make it your own by using the vegetables you especially like or you have on hand

Seafood Pot Pie
 
Author:
Serves: 4-6
Ingredients
  • ½ cup butter
  • 1 yukon gold potatoes, peeled and cubed
  • 2 small leeks, white parts with 1 inch of green, chopped
  • 1 cup chopped celery
  • ½ cup mushrooms, sliced
  • 1 tablespoon chopped fresh thyme
  • 3 garlic cloves, minced
  • ½ cup all-purpose flour
  • 4 cups fat-free milk
  • 1 pound cod or halibut fillet, cut into 2-inch cubes
  • ½ pound medium shrimp, peeled and deveined
  • 1½ cups halved green beans blanched
  • 1 cup carrot, peeled and diced, blanched
  • 1 cup peas
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground pepper
  • 1 (17.3-ounce) package frozen puff pastry sheets, thawed
  • 1 large egg yolk $
  • 1 tablespoon water
Instructions
  1. Preheat oven to 400°. Melt butter over medium-high heat in a large Dutch oven. Sauté potato, leeks, celery, and mushrooms for 10 minutes. Add thyme and garlic; cook 1 minute. Sprinkle flour over vegetables, and cook, stirring constantly, 3 minutes. Whisk in milk; bring to a boil. Reduce heat to low, and simmer 2 to 3 minutes or until potato is almost tender. Add cod, shrimp and next 5 ingredients; return mixture to a simmer. Remove from heat. (Fish will be undercooked.) Ladle filling into 4 to 6 individual ovenproof soup crocks or ramekins.
  2. Roll out pastry on a lightly floured surface until smooth. Cut pastry into circles, cutting the circles 1 inch larger than the mouth of the soup crocks. Whisk together egg yolk and 1 tablespoon water; brush underside of pastry edges with egg wash and place over crock, pressing edges to seal. Brush tops with egg wash. Place crocks on baking sheet. Bake at 400° for 14 to 16 minutes or until pastry is golden brown.

 

This recipe is adapted from Cooking Light magazine!

Seafood Pot Pie

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Main Dishes

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