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Seafood Pot Pie with Herb Crust
Servings: 6-8
Preparation Time: 30 minutes
Cooking Time: 1 hour
Ingredients:
For the Filling:
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- 1 lb (450g) shrimp, peeled and deveined
- 1 lb (450g) lump crab meat or lobster meat
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup all-purpose flour
- 2 cups seafood stock or fish broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon
For the Herb Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/4 cup fresh herbs (parsley, chives, thyme), finely chopped
- 6-8 tablespoons ice water
- 1 egg, beaten (for egg wash)
Instructions:
Prepare the Herb Crust:
- In a large mixing bowl, combine the flour and salt.
- Add the cold butter cubes and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Mix in the chopped fresh herbs.
- Gradually add ice water, one tablespoon at a time, stirring gently until the dough just comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
- Preheat your oven to 375°F (190°C).
- In a large pot or skillet, heat the butter and olive oil over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the flour and cook for 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the seafood stock, ensuring no lumps form.
- Bring the mixture to a simmer and cook until it thickens slightly.
- Stir in the heavy cream, thyme leaves, salt, pepper, and lemon juice.
- Add the shrimp and cook for 2-3 minutes until they start to turn pink.
- Gently fold in the crab meat (or lobster meat) and frozen peas. Remove from heat.
Assemble and Bake:
- Transfer the seafood filling into a large casserole dish or divide evenly among individual ramekins.
- Roll out the chilled dough on a floured surface to about 1/4-inch thickness.
- Place the dough over the filling, trimming any excess and sealing the edges. Crimp the edges with a fork or your fingers.
- Cut a few slits on top of the crust to allow steam to escape.
- Brush the crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pot pie rest for 10 minutes before serving.
Enjoy your hearty and delicious Seafood Pot Pie with Herb Crust!
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