Seafood Pot Pie Two Ways

BEST SEAFOOD POT PIE

Steps:

• Shrimp -- Prepare your shrimp, scallops and vegetables.
• Vegetable Base -- In a large pot, melt the butter on medium heat. Add the celery, onion, mushrooms, and carrots and cook until soft. Add the sherry to deglaze the pan, then the creole seasoning, salt and pepper, flour to make a light roux and then add the half and half and the chicken broth. Bring back to a medium heat to lighten thicken. Add the peas, shrimp, scallops, and fresh parsley and stir to combine. The last minute add the crab.
• Casserole -- Spray the casserole dish or individual baking dishes (soup bowls or small ramikens with Pam or brush with olive oil) and spoon the pot pie mixture inches Top with a little of the grated cheese.
• Topping -- Take the southern biscuits cut in half, top and bottom half (just thinner so they cook quicker) (Pillsbury or any name brand or you can easily make your own if you want.). Just top the individual dishes or you can top the whole casserole dish. The biscuits can be cut to fit the size of the casserole dish. Brush with some butter to make them crusty brown.
• Bake -- Heat the oven to 350 degrees and bake until the biscuits are golden brown and the filling is bubbly. About 20-30 minutes depending on your oven. Cook on the middle shelf.

SEAFOOD POT PIE

Steps:

• FOR THE SEAFOOD:.
• Melt the butter in a large saute pan over medium heat.
• Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.
• Add the flour and cook over low heat for 3 more minutes, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan.
• Add the shrimp and scallops and cook for 2 minutes, just until firm.
• Remove the seafood to a large bowl with a slotted spoon.
• Pour 3 cups of stock into a measuring cup and discard the rest.
• When the flour is cooked in the onion and fennel mixture, slowly add the 3 cups of stock, the Pernod, salt and pepper and simmer for 3 minutes.
• Stir in the heavy cream.
• Cut the lobster meat into medium-sized cubes.
• Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley.
• Pour the sauce over the mixture and taste for seasoning.
• Pour into a 9 x 13 x 2 baking dish and refrigerate.
• FOR THE PASTRY:.
• Mix the flour, salt, and baking powder in a food processor fitted with a steel blade.
• Add the butter and pulse 10 times, until the butter is the size of peas.
• With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
• Dump the dough out on a floured surface and knead quickly into a ball.
• Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Meanwhile, preheat the oven to 375º F.
• Roll the dough out to fit the baking dish with about a 3/4 inch overlap.
• Use the egg wash to paint the oitside rim of the dish.
• Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.
• Make 4 or 5 slashes in it to allow the steam to escape.
• Place the dish on a sheet pan lined with parchmen paper and and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

BIG BILL'S "KING NEPTUNE'S DELIGHT" SEAFOOD POTPIE

Steps:

• 1. Preheat oven to 350* and lightly grease 4 (2 cup) oven safe bowls, and place on a pan. Chop all your veggies up and place in container, and prepare and place your seafood in separate bowls. For larger shrimp I cut them in half, and for the LARGE scallops I halve and quarter them.
• 2. In a large skillet melt butter over medium heat. Add onion, celery & mushrooms cook 6-8 minutes until veggies are tender stirring often. Stir in flour and cook 2 minutes stirring constantly. Stir in Cajun seasoning, sherry and Parmesan. Stir in half & half and cook for 5 minutes until sauce thickens. Remove from heat and add shrimp, crab and scallops, stirring well to incorporate. Spoon into your prepared dishes.
• 3. In a medium bowl combine baking mix, cornmeal, garlic powder and cheddar cheese; stir well to mix throughout. Slowly stir in your buttermilk until dry ingredients are moistened. Spoon mixture over your seafood and spread liberally. Into the oven for 25 minutes at 350*and.........POW!!!!!!
• 4. Served with a Fresh Strawberry Spinach Salad with Poppyseed Dressing, sprinkled with Onion Straws.... My guests would not stop eating long enough for me to get a picture of the "inside" of the Pot Pie....... Oh well!!

SEAFOOD POT PIE TWO WAYS

Steps:

• 1. Preheat oven to 350°. Place 4 individual baking dishes on a rimmed baking sheet, and set aside.
• 2. Place the cod in a baking dish with the milk and chopped leeks. Cover the dish tightly with foil, and bake for 15 minutes. With a slotted spoon, remove the fish and leeks to a bowl, and reserve the milk. When the fish has cooled for a few minutes, break it into chunks.
• 3. In a sauce pan, melt the butter over low heat. When it bubbles, stir in the flour with a wooden spoon, and cook for 2 minutes. Slowly add the reserved milk, and cook, stirring frequently, until the mixture thickens to the consistency of gravy. Add the fish and leeks, shrimp and scallops, peas, mushrooms, parsley, lemon juice, sherry,cheese, salt and pepper, and cook for 4-5 minutes until the shrimp are just cooked (not overcooked). Divide the mixture among the four prepared dishes.
• 4. MASHED POTATO TOPPING: Divide the mashed potatoes equally among the four dishes. To make a fancy topping, thin the potatoes with enough additional milk so you can pipe them through a pastry bag fitted with a star tip. Bake for 30 minutes until the tops are starting to brown and you can see the filling bubbling a bit along the edges of the baking dishes. Serve hot.
• 5. PUFFED PASTRY TOPPING: 1 sheet frozen puff pastry, cut into four squares 1 egg, beaten with 1 tablespoon water Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet. Bake for about 25 minutes, or until pastry is puffed and golden brown. Let rest at least 5 minutes before serving.