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A forkful of creamy seafood filling with hints of parsley lifted from a ramekin, showcasing the flaky top layer of a freshly baked pot pie

Seafood Pot Pie

Claire | Sprinkle and Sprouts
These Seafood Pot Pies are the ultimate comfort food with a touch of elegance! Perfect for a chilly night when you're craving a little something special! Tender shrimp, flaky fish, and sweet scallops coated in a savory, creamy sauce tucked under a golden, flaky pastry lid. It's a comforting and sophisticated meal. Serve them hot and bubbly straight from the oven with a crisp side salad, a glass of wine, and a little squeeze of lemon for a show-stopping dinner that's actually low-stress.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main
Cuisine Modern Australian
Servings 4
Calories 722 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 rib celery finely chopped
  • 1 tablespoon butter
  • ⅓ cup AP flour
  • 2½ cups milk (see note 1)
  • ½ tablespoon fresh parsley finely chopped
  • ½ teaspoon dried dill weed
  • ½ teaspoon salt
  • ½ teaspoon old bay
  • 9 oz raw shrimp peeled and deveined (see note 2)
  • 9 oz raw scallops (see note 3)
  • 11 oz white fish cut into chunks (see note 4)
  • 1 sheet puff pastry (see note 5)
  • 1 tablespoon milk/egg wash

Instructions
 

  • Preheat oven to 390ºF/200ºC.
  • Heat the oil in a large frying pan and add the chopped onion and celery.
    1 tablespoon olive oil
    1 onion
    1 rib celery



  • Sauté the veg over low heat for 10 minutes until softened. Add the butter and let it melt into the veg.
    1 tablespoon butter



  • Add the flour to the pan and stir well, then cook for a minute.
    ⅓ cup AP flour



  • Slowly add the milk to the vegetable mixture, stirring continuously.
    2½ cups milk



  • Bring the sauce to a simmer and cook for 7-8 minutes until very thick.
  • Remove the pan from the heat and add the herbs, and seasonings. Stir to combine. (see note 6 if you want to make these in advance)
    ½ tablespoon fresh parsley
    ½ teaspoon dried dill weed
    ½ teaspoon salt
    ½ teaspoon old bay



  • Add the seafood and stir to coat it in the sauce.
    9 oz raw shrimp
    9 oz raw scallops
    11 oz white fish



  • Use the top of one of your ramekins to cut out 4 disks from the pastry sheet. (see note 7)
    1 sheet puff pastry



  • Spoon the seafood mixture into the 4 ramekins and top each with a pastry disk.
  • Use a sharp knife to pierce the top of each pie, and then use a pastry brush to glaze the top of each pie with a little bit of milk or egg.
    1 tablespoon milk/egg wash



  • Bake the pies for 20-25 minutes until golden and puffed up.

Notes

  1. I use full fat milk, but you can use a reduced fat option.
  2. You can use any shrimp that you have available. I would avoid very small ones as they may overcook. I go for 31/35 count.
  3. If you have large sea scallops, cut them in half or quarters.
  4. Any firmish, flaky white fish is good - Cod, Pollack, Haddock, Tilapia, Halibut, Hake, or Snapper.
  5. You can find ready-rolled frozen puff pastry sheets in the grocery store's freezer section. If you can buy an all-butter puff, you'll find it has a much better flavor. If you can't find puff pastry, a rolled sheet of pie crust will also work.
  6. If you are making these in advance, allow the sauce mixture to cool before adding the fish.
  7. I use 130z/380ml ramekins.
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Nutrition

Calories: 722kcal | Carbohydrates: 44g | Protein: 41g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 171mg | Sodium: 1237mg | Potassium: 644mg | Fiber: 2g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 3mg

Nutrition is per serving

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