Description
A warm, creamy seafood pot pie filled with tender seafood and sweet vegetables under a flaky crust.
Ingredients
Scale
- 1 lb mixed seafood (shrimp, scallops, fish)
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups seafood broth
- 1 cup milk
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- 1 package pie crusts (2 crusts)
- 2 tbsp butter
Instructions
- Preheat oven to 400°F (200°C). If your potatoes are firm, boil or microwave them for 5-7 minutes until just tender. Thaw frozen peas and carrots.
- In a large skillet, melt butter over medium heat. Add onion and garlic. Sauté until onion softens, about 4 minutes. Stir in flour and cook for 1 minute.
- Gradually whisk in seafood broth and milk, stirring until the sauce thickens. Add seafood, peas and carrots, potatoes, and Old Bay. Cook until seafood is opaque.
- Pour seafood mixture into a pie dish, cover with a pie crust, seal edges, and cut slits in the top. Bake for 30-35 minutes until golden brown and bubbly.
Notes
Serve warm with a crisp salad or roasted asparagus. For added flavor, squeeze lemon over the pie before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg