Colonial Seafood Pie

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375F 10 minutes before the pie is ready to go inches.
  • Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
  • Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
  • Remove seafood and strain the stock.
  • Reserve the stock.
  • Melt butter in a small skillet over medium heat and sauté the onions and celery.
  • Stir in the flour; add the stock and cook, stirring constantly, until thickened.
  • Add the scallops, oysters, fish, lobster and sherry.
  • Season with salt and pepper; cool.
  • Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
  • Pour in the seafood mix and top with pastry.
  • Cut vents int eh top so that the steam can escape.
  • Bake at 375°F for 25-30 minutes until the pastry is golden brown.
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