Recipe: Seafood Pot Pie
Creamy, hearty and perfect for cold night in
Even the biggest seafood haters will love this pie! It’s creamy, hearty and perfect for cold night in. Filling can be made the day ahead and chilled, or eaten on its own as a delicious stew.
- 1 tbsp canola oil
- 1 leek, sliced, green parts removed
- 1 rib celery, diced
- 1 carrot, diced
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- ¼ tsp ground cayenne pepper
- 3 cups whole milk
- 1 tbsp thyme leaves, chopped
- 2 large Yukon gold potatoes, peeled, diced and cooked
- 2 lbs mixed firm seafood — peeled shrimp, scallops, lobster meat, halibut, haddock, salmon, cut into 1" pieces
- 1 tbsp flat leaf parsley, chopped
- 1 tbsp dill, chopped
- 1 tbsp chives, chopped
- ½ jalapeno, finely diced
- 1 cup shredded old cheddar chees
- Kosher salt (to taste)
- 1 sheet pre-rolled all butter puff pastry, thawed
- 3 tbsp heavy cream
Preheat oven to 425F. In a large cast iron skillet, heat the canola oil over medium heat. Add the leeks, celery and carrot and saute until softened, 5-7 minutes. Push the vegetables to the edge of the pan.
Melt the butter in the centre and sprinkle over the flour and cayenne pepper. Whisk together to form a roux and cook for 2 minutes. Pour in the milk and whisk. Add the seafood and season to taste. Bring the filling up to a simmer.
While the filling is heating, lay out the puff pastry on a floured surface. Using a bowl as a guide, cut a puff pastry circle about 1" smaller than the size of your cast iron pan.
Remove pan from heat, stir in cooked potatoes and herbs, sprinkle with minced jalapeno and grated cheese, and top with puff pasty circle. Cut two vents in the pastry and brush with heavy cream.
Bake until puff pastry is golden and cooked through, 20-25 minutes. Serve warm with a green salad.