Pies the Limit-Seafood Pot Pie

This seafood pot pie is so versatile it can be a main coarse or a appetizer.  Sometimes I top it with puff pastry and other times phyloo dough.  If I cool the filling I can roll it in phyloo to make strudel or individual pastry purses.  This is a nice addition to any holiday gathering.
It can also be served as a soup or stew.

 Making the Filling

Phyloo Topping

Puff Pastry Topping 

 Finished Pie

New England Holiday Pot Pie

1/2   cup        butter 3     Tbsp.        minced shallots 2                   celery stalk diced 1                   red pepper diced 1/2   cup        flour ½    cup        white wine or sherry 2     cups      seafood stock, chicken or clam juice 4     cups      heavy cream 1     pound    slipper lobster meat, sliced into medallions 2     pounds  raw shrimp (21/24)

1    pound   bay scallops 1    pound   crab meat, picked ¾   cups     corn 12   oz         cleaned baby spinach or kale 1                 lemon juice and zest 2    Tbs       mustard powder 2    tsp        sea salt 1    tsp        fresh cracked pepper 2    Tbs       fresh dill 2    sheets   puff pastry

Procedure

1   Preheat oven to 375 degrees. In large heavy bottom rondo style pot melt butter and sauté’ shallots, celery and red pepper.  Stir in flour and cook 1-2 minutes.  Deglaze with white wine or sherry; add corn.

2   Add seafood stock or clam juice, cream and seasonings; cook 2 minutes or until liquid begins to thicken.

3   Add seafood, corn, spinach and lemon juice and zest; continue to cook over medium low heat for 3-4 minutes.

4   Adjust seasoning with salt and pepper and pour into 12-16 individual or 1-15x9 inch glass baking dish preferably white.

5   For individual servings cut pastry dough to fit on top of each serving and bake until a deep golden brown.

6   For large crock place puff pastry sheet over filling and bake until a deep golden brown; about 30 minutes.

Yield: 12-16

Take it One Prep at a Time,

Chef Jackie