1/3 Photos of Seafood Pot Pie
2 hrs 40 mins
1 hr 50 mins
Bubbly warm goodness under a crispy crust. Another one dish wonder from Ina. House Beautiful Magazine, September 2009 edition. I have tasted Ina Garten's Lobster Potpie and it was awesome - so how can you improve on something so delicious but she has!!! "One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve." She also says that "she loves all kinds of potpies -- chicken, lobster, vegetable, plus the one with seafood. 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table. How easy is that?" I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties. :) Rated 5 stars out of 525 reviews. Believe it or not - this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook. This can be served to anyone - it can become a family meal or one for guests! Oops - almost forgot the pastry dough has a 30 minute chilling time - sorry ;) I know - it is once in a lifetime experience!
My Private Note
Units: US | Metric
- 1/4 lb unsalted butter
- 1 1/2 cups chopped yellow onions (1 large onion)
- 1 cup chopped fennel (we omitted using, personal preference)
- 1/2 cup all-purpose flour
- 4 cups fish stock or 4 cups clam juice
- 1 tablespoon Pernod (we omitted using, personal preference)
- 1/2 lb large shrimp, peeled and deveined
- 1 tablespoon kosher salt
- 1 1/2 teaspoons fresh ground black pepper
- 3 tablespoons heavy cream
- 3/4 lb 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
- 1FOR THE SEAFOOD:.
- 2Melt the butter in a large saute pan over medium heat.
- 3Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.
- 4Add the flour and cook over low heat for 3 more minutes, stirring occasionally.
- 5Meanwhile, bring the stock to a simmer in a large saucepan.
- 6Add the shrimp and scallops and cook for 2 minutes, just until firm.
- 7Remove the seafood to a large bowl with a slotted spoon.
- 8Pour 3 cups of stock into a measuring cup and discard the rest.
- 9When 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.
- 10Stir in the heavy cream.
- 11Cut the lobster meat into medium-sized cubes.
- 12Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley.
- 13Pour the sauce over the mixture and taste for seasoning.
- 14Pour into a 9 x 13 x 2 baking dish and refrigerate.
- 15FOR THE PASTRY:.
- 16Mix the flour, salt, and baking powder in a food processor fitted with a steel blade.
- 17Add the butter and pulse 10 times, until the butter is the size of peas.
- 18With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
- 19Dump the dough out on a floured surface and knead quickly into a ball.
- 20Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- 21Meanwhile, preheat the oven to 375º F.
- 22Roll the dough out to fit the baking dish with about a 3/4 inch overlap.
- 23Use the egg wash to paint the oitside rim of the dish.
- 24Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.
- 25Make 4 or 5 slashes in it to allow the steam to escape.
- 26Place the dish on a sheet pan lined with parchmen paper and and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
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Nutritional Facts for Seafood Pot Pie
Serving Size: 1 (509 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 976.3
- Calories from Fat 504
- Total Fat 56.1 g
- Saturated Fat 33.1 g
- Cholesterol 360.0 mg
- Sodium 3041.4 mg
- Total Carbohydrate 72.4 g
- Dietary Fiber 7.3 g
- Sugars 8.9 g
- Protein 46.2 g
The following items or measurements are not included: