Seafood PotPie

My husband and I are absolute suckers for good seafood. Our favorite place is next to the ocean enjoying a nice cocktail and seafood spread. While we don’t live next to the ocean (yet) we are still fortunate enough to get our hands on some of the best seafood around. This seafood potpie is filled with delicious shrimp, scallops, lobster, and vegetables in light seafood gravy.

*For the picture I removed the top crust*

1/2 C Raw Shrimp, peeled, deveined, cut into bite size pieces

1/2 Scallops, cut in bite size pieces

2 Lobster Tails, cooked, cut into bite size pieces

6 T Butter (Separate 4 T and 2 T)

1/2 Fennel Bulb, sliced

2 Carrots, small diced

2 Stalks Celery, small diced

1/2 White Onion, small diced

2 Garlic Cloves, minced

4 T Flour ( I used Gluten Free)

6 Oz Clam Juice

3 C Vegetable Stock

Pinch of Cayenne

Salt and Pepper to taste

1 Box Premade Pie Dough or Puff Pastry Dough

1 Egg, whisked ( for Egg Wash)

In a small sauté pan on medium low heat melt butter

Add shrimp and scallops and cook until shrimp are slightly pink

Remove from heat and set aside

In a large sauté pan on medium low heat, melt butter

Add in vegetables and cook until slightly softened (about 15 minutes)

Add in flour and stir until combined

Cook for additional two minutes being sure to stir frequently (The butter and flour will make a roux and cooking it will get rid of the raw flour taste)

Bring heat to medium high and whisk in clam juice and stock

Cook until mixture bubbles and thickens stirring occasionally

Once mixture has thickened, turn off heat

Add in seafood and cayenne

Salt and pepper to taste

Lightly grease four 6 oz ramekins or two 12 oz ramekins (For this, I used two 12 oz ramekins)

Lightly place ramekin on top of dough (I used Gluten Free Puff Pastry)

Cut around the ramekin making sure to give yourself at least a 1/2 inch of extra dough around the ramekin

Carefully spoon potpie mixture in each ramekin

Gently cover dish with dough pressing down slightly on the edges to ensure the dough sticks to the edge of the ramekin

Brush dough with egg wash ensuring that all surface area has been covered

Cut Slit in the center of the dough

Bake at 425 for 20-25 minutes OR until crust is golden brown

Remove from oven and set aside to cool for 10 minutes

Serve and enjoy!