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.
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.
- 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
- 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.
- 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!