Seafood Pot Pie

Recipe by Manami
READY IN: 2hrs 40mins




  • 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 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 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-sized 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.
  • 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 out 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 375º F.
  • Roll the dough out to fit the baking dish with about a 3/4 inch overlap.
  • Use the egg wash to paint the oitside rim of the dish.
  • Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.
  • Make 4 or 5 slashes in it to allow the steam to escape.
  • Place 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.