Creamy Puff-Pastry Seafood Pot Pie

Name: Creamy Puff-Pastry Seafood Pot Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 cup All-Purpose Flour; 0.5 tsp Black Pepper; 1 cup Celery; 1 whole Eggs; 1 cup Fennel Seed; 3 cups Fish Stock; 2 tbsp Fresh Parsley; 1 cup Green Peas; 8 oz Halibut; 0.25 cup Heavy Cream; 1 lb Lump Crabmeat; 0.5 lb Medium Shrimp; 17.3 oz Puff Pastry Sheets; 1 tbsp Salt; 0.5 lb Scallop; 1 cup Sliced Carrots; 0.5 cup Unsalted Butter; 0.5 cup White Wine; 1.5 cups Yellow Onion

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Comfort-Food Pescatarian 🐟

Creamy Puff-Pastry Seafood Pot Pie layers tender halibut, scallops, shrimp, and sweet crab in a velvety, wine-kissed sauce with fennel and onions, all tucked beneath a flaky golden crust. It’s rich yet balanced, with pops of green peas and fresh parsley for brightness. Serve for a cozy weekend dinner or an impressive centerpiece when hosting friends.

Prep30 mins
Cook1 hr
Serves6
DifficultyMedium

1

Melt butter in a large saucepan over medium-high heat. Add onion, fennel, celery, and carrots; cook, stirring often, until the vegetables soften and the onion is translucent, about 8 minutes. Add flour and stir to thoroughly coat the vegetables, cooking and stirring for 1 minute. Add wine, and stir until it evaporates and the mixture forms a slurry, about 15 seconds. Add fish stock and 3 tablespoons cream, stirring until the mixture thickens into a creamy sauce, about 5 minutes. Season with salt and pepper, then gently fold in the seafood, green peas, and parsley.
2

Reduce heat to medium-low and, stirring gently and often, bring the mixture to a low simmer until the sauce is warm again but the seafood is not fully cooked, about 6-8 minutes. Ladle 2 cups of the mixture into each of 5 (18- to 20-ounce) ungreased ramekins or ovenproof bowls. Set the bowls on a foil-lined, rimmed baking sheet.
3

Preheat the oven to 375 degrees F (190 degrees C). Position an oven rack in the middle.
4

Whisk the egg and the remaining 1 tablespoon heavy cream in a small bowl. Place the defrosted puff pastry sheets on a lightly floured work surface. Roll each sheet into a 13" x 13" square and cut each square into quarters. Discard any extra pastry. Place a pastry square over each bowl, folding the corners decoratively to fit, and brush the top with the egg wash. Use the tip of a knife to make 3 small slits in the center of the pastry to vent steam during baking. If desired, place chopped fennel fronds or parsley leaves on top, lightly pressing them into the pastry with the egg wash to adhere.
5

Place the baking sheet with the individual portions in the preheated oven and bake until the pastry is golden brown and the filling is hot and bubbly, about 40 minutes. Let cool for 10 minutes before serving.