Seafood Pot Pie with Herb Crust

Seafood Pot Pie with Herb Crust

Servings: 6-8
Preparation Time: 30 minutes
Cooking Time: 1 hour

Ingredients:

For the Filling:

• 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) lump crab meat or lobster meat
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1/2 cup all-purpose flour
• 2 cups seafood stock or fish broth
• 1 cup heavy cream
• 1 cup frozen peas
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Juice of half a lemon

For the Herb Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1/4 cup fresh herbs (parsley, chives, thyme), finely chopped
• 6-8 tablespoons ice water
• 1 egg, beaten (for egg wash)

Instructions:

Prepare the Herb Crust:

1. In a large mixing bowl, combine the flour and salt.
2. Add the cold butter cubes and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
3. Mix in the chopped fresh herbs.
4. Gradually add ice water, one tablespoon at a time, stirring gently until the dough just comes together.
5. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

1. Preheat your oven to 375°F (190°C).
2. In a large pot or skillet, heat the butter and olive oil over medium heat.
3. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
4. Stir in the flour and cook for 2 minutes to eliminate the raw flour taste.
5. Gradually whisk in the seafood stock, ensuring no lumps form.
6. Bring the mixture to a simmer and cook until it thickens slightly.
7. Stir in the heavy cream, thyme leaves, salt, pepper, and lemon juice.
8. Add the shrimp and cook for 2-3 minutes until they start to turn pink.
9. Gently fold in the crab meat (or lobster meat) and frozen peas. Remove from heat.

Assemble and Bake:

1. Transfer the seafood filling into a large casserole dish or divide evenly among individual ramekins.
2. Roll out the chilled dough on a floured surface to about 1/4-inch thickness.
3. Place the dough over the filling, trimming any excess and sealing the edges. Crimp the edges with a fork or your fingers.
4. Cut a few slits on top of the crust to allow steam to escape.
5. Brush the crust with the beaten egg for a golden finish.
6. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let the pot pie rest for 10 minutes before serving.

Enjoy your hearty and delicious Seafood Pot Pie with Herb Crust!