Individual Smokey Seafood Pot Pies

Individual Smokey Seafood Pot Pies

These Individual Smokey Seafood Pot Pies are rich, creamy, and packed with seafood flavor. Filled with shrimp, crab, and a smoky cream sauce under a flaky crust, they’re an impressive yet comforting dinner perfect for special occasions.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Dinner

Cuisine: American

Keyword: Individual Smokey Seafood Pot Pies, Seafood Pot Pies

Servings:

Calories: 1478kcal

Author: Sharon Farnell

Equipment

Food Processor

Ingredients

2 tablespoon butter
½ tablespoon olive oil
3 mini sweet peppers, finely chopped*
1 medium shallot, diced
1 rib of celery, with leaves
2 tablespoon all-purpose flour
1 teaspoon Old Bay seasoning
½ teaspoon dried thyme leaves
1 teaspoon minced garlic
1 cup chicken stock
1 cup white wine, such as Pinot Grigio or Chardonnay
2 small russet potatoes, peeled and diced
1 cup heavy cream
½ lb red Argentinian jumbo shrimp (16/20 per lb), cut into bite size pieces*
6 oz raw jumbo sea scallops, cut into quarters
1 3 oz tin whole smoked oysters in oil, rough chopped, oil discarded
½ cup frozen peas
1 tablespoon chopped flat leaf parsley
salt and fresh ground black pepper, to taste
⅛ teaspoon fresh grated nutmeg
1 teaspoon Worcestershire sauce
dash of cayenne

Crust

¾ cup all-purpose flour , plus more for rolling
¼ teaspoon salt
4 tablespoon (½ stick) cold butter, cut into small cubes
3-6 tablespoon ice water
1 egg, beaten (for brushing finished crust)
coarse sea salt, for sprinkling on top

Instructions

Make and chill the dough

Add flour, salt and small cubes of butter to a food processor. Pulse a few times until coarse crumbs form. Slowly add ice water, I tablespoon at a time while pulsing, breaking between each pulse, until dough just pulls together.
Remove dough from processor and form into a ball or disc. Wrap in plastic wrap or transfer to a resealable bag, and refrigerate for at least 1 hour, and up to overnight.

Making the filling

Par boil potatoes. Cut potatoes into small cubes, and place in a microwave-safe bowl. Cover with water and cook on high for 3 minutes. Potatoes are done when easily pierced with fork. Once par boiled, drain potatoes and set aside.
In a large, deep skillet, add butter and olive oil and cook over medium heat until butter melted.
Add peppers, celery and shallot, season with salt and pepper and cook, stirring occasionally until slightly softened, about 5 minutes.
Add old bay, dried thyme, and minced garlic and cook over medium heat until just fragrant, about 1 minute.
Gradually whisk or stir in flour until fully incorporated and then cook 2 minutes, stirring frequently.
Next, over medium heat, slowly whisk in wine and chicken stock. Once the wine and chicken stock are fully combined with the roux, stir in cream and fresh grated nutmeg.
Add the potatoes to the pan and cook, stirring occasionally for 15-20 minutes, until liquid is thickened.
Add raw shrimp, chopped smoked oysters, scallops, peas, cayenne, parsley and Worcestershire sauce, and cook 2-3 minutes more until shrimp are just opaque and scallops are just cooked through. Taste and season with additional salt and pepper, if desired.
Turn off the heat, and transfer the filling to 2 large soup crocks.

Prepping and baking

Preheat oven to 350 degrees.
Remove dough from refrigerator and form into 2 even balls.
Roll out each ball of dough on a floured board to about 6” in circumference. You want the dough to slightly overlap the soup crocks.
Place one sheet of dough over each filled soup crock, and cut a few vent slits in the center of the dough with a sharp knife. Crimp the overlapping edges of dough with a fork to seal, Brush each crust with beaten egg and sprinkle over lightly with coarse sea salt. Transfer soup crocks to a baking sheet and bake 40-45 minutes, until golden brown.
Allow to cool 15-20 minutes before serving.

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