Mixed Seafood Pot Pie Recipe
40min
60 to 75min
6
Main
French
A mainstay at dinner in coastal communities across the world, mixed seafood pot pies are at once homey and elegant, especially when presented in individual dishes. Assembling it in a large baking dish a time-saving, rustic option. See Pro Tips for directions. Puff pastry makes it quick and easy to assemble. All-butter pastry is preferable, but more commercial brands are more widely available.
Individual Pot Pies, Perfect for Entertaining
Ingredients
4 tablespoons unsalted butter
1 medium yellow onion, finely chopped
6 ounces white or brown button or shiitake mushrooms, sliced
1 medium carrot, peeled and finely chopped
1 large garlic clove, minced
Salt and freshly ground black pepper
¼ cup all-purpose flour, plus more for rolling
1 cup seafood stock, preferably home made or bottled clam juice
1 cup heavy cream or half and half
1½ teaspoons chopped fresh thyme
2 (5- to 7-ounce) skinless white fish fillets, cut into 1-inch pieces
2 (5- to 7-ounce) salmon fillets, skin and pin bones removed, cut into 1-inch pieces
4 ounces hot smoked salmon, skin and pin bones removed, flaked
8 ounces spot or gulf shrimp, peeled
1 cup frozen baby peas
1 tablespoon Dijon mustard
One package (14 to 17 ounces) puff pastry, (1 to 2 sheets depending on brand) thawed but chilled
1 large egg, beaten with 1 tablespoon water
Flaky sea salt
Directions
Sauté the Vegetables
Preheat the oven to 400°F and position a rack in the center. In a large deep skillet, melt the butter over medium-high heat. Add the onion, mushrooms, carrot, and garlic, and season lightly with salt and pepper. Cover and cook until the mushrooms release liquid and are beginning to soften, 3 to 4 minutes. Remove the lid, reduce the heat to medium-low, and cook, stirring occasionally until the liquid is evaporated and the vegetables are starting to brown, 4 to 5 minutes.
Build the Filling
Add the flour and cook for 1 minute, stirring constantly. Stir in the stock and cream and cook, stirring frequently, until bubbling and thickened, about 5 minutes. Be sure to stir into the corners of the pan. Add the thyme and season with salt and pepper to taste. Add the seafood and cook just until the fish begins to turn opaque, but is not fully cooked, about 2 minutes. Gently fold in the peas and mustard.
The mixture will be very thick but will loosen up in the oven as the seafood fully cooks. Remove from the heat and let cool slightly, then divide the mixture among 6 large ramekins or gratin dishes and place them on a sturdy baking sheet.
Finish and Serve
Lightly dust a work surface with flour and roll the pastry out 1/8-inch thick. Working quickly, cut the pastry into 6 squares, large enough to fully cover the ramekins and extend below the rim. If necessary, gather any scraps, stack them and reroll, chilling the pastry to firm up. Using a sharp knife, make 4 small cuts into each to allow steam to vent. Brush the tops with eggwash and sprinkle lightly with flaky salt. Bake until the pastry is golden and the sauce is bubbling, about 25 minutes.
Let cool slightly before serving.
Pro tips
Pair it Up
Pair with a White Burgundy for its buttery richness and bright acidity, or a crisp, mineral-driven Sancerre to balance the creamy seafood filling and flaky puff pastry.
make it family-style
For a family-style rustic pot pie, transfer the seafood to a 2 quart baking dish or a cast iron skillet. Cut the pastry into a round or rectangle with at least 1-inch overhang all around. Cover the dish and using a sharp knife, make several small cuts into the pastry to allow steam to vent. Brush the top with egg wash and sprinkle lightly with flaky salt. Bake until the pastry is golden and the sauce is bubbling, 45 to 60 minutes. Cover loosely with foil if it browns too quickly.
Family-Style Pot Pie
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
