Best Seafood Potpie Recipes

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SEAFOOD POTPIE



Seafood Potpie image

Provided by Ina Garten

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 21

1/4 pound unsalted butter
1 1/2 cups chopped yellow onion (1 large)
1 cup chopped fennel
1/2 cup all-purpose flour
3 cups fish stock or clam juice
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, sliced in half horizontally
1 tablespoon Pernod
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Steps:

  • Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
  • Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
  • When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
  • Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
  • For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
  • Meanwhile, preheat the oven to 375 degrees.
  • Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

BIG BILL'S "KING NEPTUNE'S DELIGHT" SEAFOOD POTPIE



Big Bill's

So darn flavorful! This creamy mix of seafood and veggies is a pure delight.

Provided by Bill Wentz

Categories     Savory Pies

Time 1h15m

Number Of Ingredients 18

1 lb jumbo lump crab (picked clean)
1 lb bay scallops
1 lb large shrimp (peeled and tails removed)
1 c diced onion
1 c diced celery
1 c chopped portabello mushrooms
1 1/2 tsp cajun seasoning
2 c half & half
2 Tbsp cooking sherry
4 Tbsp butter
2 Tbsp all purpose flour
1/2 c grated parmesan cheese
DROP BISCUIT TOPPING
2 c bisquick
1/2 c yellow cornmeal
2 tsp garlic powder
1/2 c grated cheddar cheese
1 1/2 c buttermilk

Steps:

  • 1. Preheat oven to 350* and lightly grease 4 (2 cup) oven safe bowls, and place on a pan. Chop all your veggies up and place in container, and prepare and place your seafood in separate bowls. For larger shrimp I cut them in half, and for the LARGE scallops I halve and quarter them.
  • 2. In a large skillet melt butter over medium heat. Add onion, celery & mushrooms cook 6-8 minutes until veggies are tender stirring often. Stir in flour and cook 2 minutes stirring constantly. Stir in Cajun seasoning, sherry and Parmesan. Stir in half & half and cook for 5 minutes until sauce thickens. Remove from heat and add shrimp, crab and scallops, stirring well to incorporate. Spoon into your prepared dishes.
  • 3. In a medium bowl combine baking mix, cornmeal, garlic powder and cheddar cheese; stir well to mix throughout. Slowly stir in your buttermilk until dry ingredients are moistened. Spoon mixture over your seafood and spread liberally. Into the oven for 25 minutes at 350*and.........POW!!!!!!
  • 4. Served with a Fresh Strawberry Spinach Salad with Poppyseed Dressing, sprinkled with Onion Straws.... My guests would not stop eating long enough for me to get a picture of the "inside" of the Pot Pie....... Oh well!!

SEAFOOD POTPIE



SEAFOOD POTPIE image

How to make SEAFOOD POTPIE

Provided by @MakeItYours

Number Of Ingredients 22

1/4 pound unsalted butter
1 1/2 cups chopped yellow onion (1 large)
1 cup chopped fennel
1/2 cup all-purpose flour
4 cups fish stock or clam juice
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, sliced in half horizontally
1 tablespoon Pernod
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
FOR THE PASTRY
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 pound cold unsalted butter, diced
1/4 - 1/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Steps:

  • Melt the butter in a large sauté pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 3 more minutes, stirring occasionally.
  • Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon. Pour 3 cups of the stock into a measuring cup and discard the rest.
  • When the flour is cooked in the onion and fennel mixture, slowly add the 3 cups of stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
  • Cut the lobster meat into medium-size cubes. Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley. Pour the sauce over the mixture and taste for seasoning. Pour into a 9 x 13 x 2 baking dish and refrigerate.
  • For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
  • Meanwhile, preheat the oven to 375 degrees.
  • Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 4 or 5 slashes in it to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

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