seafood pot pie
A cozy fall and winter cottage staple, but with seafood for all of us who don't do poultry or beef!
Ingredients
- 2 shallots, minced
- 1/2 cup carrots, chopped
- 1 celery stalk, chopped
- 2 tsp Old Bay seasoning
- 3 tbsp butter
- 1/4 cup all purpose flour
- 1/2 cup dry white wine
- 1 1/2-2 cups vegetable broth
- 1 cup cooked shrimp, chopped
- 1 cup crab or imitation crab, chopped
- 1/2 cup heavy whipping cream
- 2 frozen pie crusts, homemade or store bought
- 1 egg, lightly beaten
Instructions
- Preheat oven to 400 degrees. Arrange one of the pie crusts into a pie pan and poke holes around the bottom. Parbake for 8-10 minutes until lightly golden.
- Heat 2 tablespoons olive oil in a large skillet over medium. Saute the shallots, carrots, and celery for 4-5 minutes until the vegetables are softened. Stir in the Old Bay, then melt the butter. Whisk in the flour until no lumps remain. Pour in the white wine and reduce for 2-3 minutes.
- Pour in the broth and bring to a gentle simmer. Cook for 5-10 minutes until slightly thickened. Stir in the shrimp and crab, then the heavy cream. Taste and adjust salt and pepper as needed. The filling should be thick and not runny.
- Transfer the filling into the prepared pie crust. Lay the second pie crust overtop, crimping the edges into whatever design you'd like. Trim any excess off the sides. Slide a "+" into the top of the crust to ventilate. Brush with the beaten egg.
- Bake for 25-30 minutes until golden. Let cool at least 20 minutes, then slice and serve!
Notes
*To make ahead: The filling can be made up to 3 days in advance. Transfer to an airtight container and store in the fridge until ready to prepare. Assemble and bake as directed.