Oh, lemme tell ya, nothin’ says comfort like a big ol’ seafood pot pie, eh? Now, this here’s a recipe that’s gonna make ya feel like a real fancy chef, but don’t you worry – it’s easier than ya think, an’ it don’t need all them fancy ingredients neither. Just some good ol’ shrimp, maybe some crab if ya got it, an’ a handful of scallops. So, let’s roll up them sleeves and get bakin’, alright?
Ingredients:
- 1/2 pound of shrimp, peeled an’ deveined
- 1/2 pound of scallops
- 1/2 pound of crab meat (optional but real tasty)
- 1 small onion, chopped up nice an’ small
- 2 cloves of garlic, minced (or however ya like)
- 1 cup of peas and carrots, or any ol’ mixed veggies ya like
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup seafood stock (or just plain ol’ chicken stock if ya got it)
- 1 cup heavy cream
- Salt an’ pepper to taste
- A pinch of thyme an’ a sprinkle of parsley if ya got it
- 1 package of pie crusts or puff pastry (store-bought’s just fine!)
Instructions:
Alright, let’s get down to it. First off, preheat that oven of yers to 375°F (that’s ’bout medium if ya ain’t got a fancy oven). While that’s warmin’ up, we’re gonna start on the fillin’.
Take a big ol’ skillet an’ put it on medium heat. Drop in that butter an’ let it melt, then toss in yer chopped onions an’ garlic. Stir ’em around ’til they’re soft – don’t let ’em get too brown, just soft an’ smellin’ good.
Once yer onions an’ garlic are lookin’ good, sprinkle the flour right on top. Stir it all up ’til it’s thick and lookin’ kinda like a paste. Then, slowly pour in that seafood stock while ya keep stirrin’. This is what makes it all nice an’ creamy, so don’t rush it.
After ya got the stock all mixed in, pour in that heavy cream. Keep stirrin’ till it thickens up real good, like a nice stew. Add some salt, pepper, thyme, an’ parsley, then toss in yer shrimp, scallops, an’ crab. Stir it all together ’til the seafood is just startin’ to cook through – don’t overdo it, remember, it’ll finish cookin’ in the oven.
Now, if ya wanna keep that crust from gettin’ all soggy, here’s a little trick: sprinkle a handful of fine breadcrumbs or crushed-up cornflakes on the bottom crust before ya add the fillin’. It soaks up extra juice so yer pie don’t end up a soggy mess.
Assembling the Pot Pie:
Alright, now it’s time to put it all together. Grab yer pie crust an’ lay it in a pie dish, pressin’ it down nice an’ firm. Then pour that seafood mix right in. Smooth it out so it’s all even, then place the top crust over it. Crimp the edges with a fork or yer fingers to seal it up, an’ cut a few little slits on top to let out the steam.
If yer feelin’ fancy, ya can brush a little melted butter on the crust to make it golden an’ shiny. Slide that pie right into the oven an’ bake it for ’bout 35 to 40 minutes, or ’til the crust is golden an’ the inside’s bubblin’ up real nice.
Tips for the Best Pot Pie:
- Hot Fillin’: Make sure the fillin’s warm when ya put it in the crust. This helps keep the crust from gettin’ soggy.
- Extra Flavors: Try addin’ a pinch of Old Bay seasoning if ya like a bit of spice – it goes real nice with seafood.
- Leftovers: This here pie’s just as good the next day, maybe even better. Just heat it up an’ dig in!
Now there ya go, a good ol’ seafood pot pie that’ll warm ya up from the inside out. It’s creamy, it’s got that lovely seafood flavor, an’ it’s sure to make yer family happy. Ain’t nothin’ like servin’ up a hearty meal that don’t take all day to make but tastes like it did. So next time ya got some seafood sittin’ around, give this pie a try. I reckon it’ll become a new family favorite, easy as pie!
Tags：[seafood pot pie, shrimp pot pie, crab pot pie recipe, easy seafood recipes, homemade pot pie]
