📝 About This Recipe
This Seafood Pot Pie is a decadent twist on a classic comfort food staple, replacing poultry with a bounty of succulent shrimp, tender bay scallops, and flaky white fish. Bathed in a silky, herb-infused cream sauce with a hint of dry white wine and sweet leeks, it captures the essence of elegant coastal dining. The dish is crowned with a golden, buttery puff pastry that shatters delightfully with every spoonful, creating a sophisticated yet cozy pescatarian masterpiece.
🥗 Ingredients
Main Seafood Components
- 1/2 lb Large Shrimp (peeled, deveined, and tails removed)
- 1/2 lb Bay Scallops (tough side muscles removed)
- 1/2 lb Cod or Halibut Fillet (cut into 1-inch chunks)
Aromatics & Vegetables
- 4 tablespoons Unsalted Butter
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 2 medium Carrots (peeled and diced into small cubes)
- 1 stalk Celery (finely diced)
- 1/2 cup Frozen Peas (thawed)
- 3 cloves Garlic (minced)
The Creamy Velouté
- 1/4 cup All-Purpose Flour
- 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups Seafood Stock (high quality or clam juice)
- 1/2 cup Heavy Cream
- 1 teaspoon Fresh Thyme (leaves only)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- to taste Salt and Black Pepper
Pastry & Assembly
- 1 sheet Puff Pastry (thawed but kept cold)
- 1 large Egg (beaten with 1 tsp water for egg wash)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare a 2-quart baking dish or six individual ramekins by lightly greasing them with butter.
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2
In a large skillet or Dutch oven over medium heat, melt the 4 tablespoons of butter. Add the sliced leeks, carrots, and celery.
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3
Sauté the vegetables for 6-8 minutes until the leeks are soft and translucent and the carrots have begun to soften. Add the minced garlic and cook for another 60 seconds until fragrant.
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4
Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light blonde roux.
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5
Slowly pour in the white wine while whisking or stirring vigorously to prevent lumps. Follow with the seafood stock, adding it in a slow stream.
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6
Bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
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7
Stir in the heavy cream, fresh thyme, parsley, lemon juice, salt, and pepper. Taste the sauce and adjust seasoning as necessary.
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8
Remove the skillet from the heat. Gently fold in the raw shrimp, scallops, white fish chunks, and the thawed peas. The seafood will cook perfectly inside the oven.
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9
Pour the seafood mixture into your prepared baking dish or divide evenly among the ramekins.
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10
On a lightly floured surface, roll out the puff pastry sheet so it is slightly larger than your baking dish. Place the pastry over the filling, trimming any excessive overhang.
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11
Press the edges of the pastry against the rim of the dish to seal. Cut 3-4 small slits in the center of the pastry to allow steam to escape during baking.
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12
Brush the entire top of the pastry with the beaten egg wash. This ensures a deep, golden-brown finish.
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13
Bake for 30-35 minutes, or until the pastry is puffed and golden brown and the filling is bubbling around the edges. If using individual ramekins, check at 20-25 minutes.
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14
Remove from the oven and let the pie rest for 10 minutes before serving. This allows the sauce to thicken slightly so it doesn't run.
💡 Chef's Tips
Always keep your puff pastry in the refrigerator until the exact moment you are ready to top the pie; cold fat in the pastry is what creates those flaky layers. Do not pre-cook the seafood in the pan; the high heat of the oven will cook the delicate shrimp and fish perfectly without making them rubbery. If you cannot find seafood stock, use bottled clam juice mixed with a little water or vegetable broth for a deep oceanic flavor. Ensure you clean leeks thoroughly by soaking the slices in cold water, as sand often hides between the tight layers. For an extra touch of luxury, add a pinch of saffron threads to the stock while simmering the sauce.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or an oaked Chardonnay to complement the creamy sauce. Serve alongside a simple arugula salad with a bright lemon and olive oil vinaigrette to cut through the richness. Steamed asparagus or roasted green beans with almond slivers make for an excellent, light side dish. For a truly hearty meal, serve with a side of crusty sourdough bread to soak up every drop of the velouté sauce.