Tuesday, April 19, 2011

Seafood Pot Pie

A highschool classmate of mine, Raquel, sent me a recipe for seafood pot pie.  I finally got around to trying it tonight.  Pretty good, although Pooteewheet claims it needs fewer scallops and more sriracha.

Scooter and Pooteewheet's seafood pot pies.  Can you guess which one is mine?  You'll note I didn't carefully cut the edges.  I thought about it and then decided extra crust was extra crust for the pot pie and that was a good thing.  Constructive mess.  As further evidence of my food should taste good but not always look good, you'll see my fingerprints in the quickly rolled pastry tops which I had to create because I only had two bottoms and twice as much pot pie eatums as fit in one.

Baked.  One sinkhole, but a nice color.  Don't ask me how long I baked it with the bake dial set to "off" before I finally figured out they weren't actually cooking.

A piece of seafood pot pie artfully plated in the John Deere bowl.

A little heavy on the liquid, but Pooteewheet was spooning it over her serving, so it doesn't go to waste.  I'm wondering how I'll reheat 1.67 seafood pot pies without a functional microwave, however.  Tricky.

  • 1 bag (12 oz.) cooked frozen baby shrimp - thawed
  • 1/2 lb. bay scallops
  • 1/2 lb. of your favorite white fish or crab meat
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1- 3/4 cups chicken or vegetable broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees.

In a saucepan, combine carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. (you can microwave instead)

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the vegetable mixture in bottom pie crust. Place seafood on top of the vegetables. Pour hot liquid mixture over all of it. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 35 to 40 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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