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Seafood Pot Pie 

My bad yall I thought I posted this already…


  • 1/2 lb shrimp, peeled & de-veined
  • 1/2 lb bay scallops
  • abt 6 oz lump crab meat
  • 1 medium onion, diced
  • 1 c carrots, diced
  • 1 c mushrooms, cliced
  • 1 c green peas
  • 2 garlic cloves, minced
  • 2 tbsp old bay seasoning
  • 1/4 c diced pancetta (or bacon)
  • 2 tbsp duck fat
  • 1/2 c sherry
  • 1/3 c heavy cream
  • 2 tbsp flour (optional)
  • 1 sheet puff pastry (at room temperature)
  • salt & pepper to taste
  • more old bay seasoning
  • 1 egg, beaten
  • 2 tbsp water

Preheat oven to 450°F

In a heavy bottomed stock pot over medium heat, brown the pancetta (which is essentially diced Italian bacon, or just used diced bacon yall) until it starts to get crispy.  Add the duck fat.  When it melts add the onion, celery, carrot, and peas as well as the old bay.  Cook for about 6 mins, just until the veggies start to sweat then add the garlic.  Cook with the garlic for about 5 more mins (don’t burn this shit!).

Add the shrimp and scallops and cook for a sec, until they are just about done, which will only take a few mins.  Add the sherry and cover this and let it simmer until the liquid reduces by about a third, like 10 mins.  That way, the flavors infuse together.  Season with salt and pepper to taste before adding the heavy cream.  Cover and allow the mixture to thicken.  If you’d like to add the flour, here would be the time to do it.  You can also add more old bay here if you’d like.

After the mixture is combined and thickened, spoon it into a glass casserole dish and cover with the puff pastry.  Mix the egg and water in a bowl and brush this on tip of the pastry.  Bake for about 10-15 mins or until the pastry is golden brown.  Allow this to cool a little before serving, unless your mouth is made of wax.