Uncle Bubba's Seafood Pot Pie

Total Time:
55 min
20 min
5 min
30 min

2 servings

  • 1 box frozen puff pastry sheets (recommended: Pepperidge Farm)
  • 1 egg, beaten
  • 1 to 2 tablespoons butter
  • 2 tablespoons diced onion
  • 1 tablespoon diced fennel
  • 1 clove garlic, minced
  • 2 tablespoons diced celery
  • 2 tablespoons finely cubed carrots
  • 2 tablespoons green peas
  • 3 large scallops
  • 2 tablespoons diced tasso ham
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups heavy cream
  • Pinch freshly ground nutmeg
  • 1/4 teaspoon seafood seasoning (recommended: Everglades Seasoning)
  • 1/2 fish-flavored bouillon cube (recommended: Knorr's)
  • 1/4 cup lump crabmeat, picked over
  • 3 large shrimp, peeled and deveined
  • 4 large oysters, shucked
  • White pepper
  • Preheat oven to 375 degrees F.

  • Thaw 1 sheet of puff pastry, unwrap it, and brush with beaten egg. Slice pastry into 1-inch wide strips. Weave strips into lattice design, sized to fit the top of a 1 1/2 quart oven-safe medium-sized serving bowl or casserole. Place pastry on a parchment paper-lined cookie sheet and bake until light golden brown. Remove from oven and let stand until needed.

  • Adjust oven temperature to 350 degrees F.

  • Filling:

  • Melt butter in a medium skillet over medium heat. Add onions, fennel, garlic, celery, carrots, and green peas and saute until tender.

  • Add scallops and tasso and continue to saute until scallops are barely halfway done. Sprinkle in flour and stir until coated.

  • Add cream, nutmeg, seasoning, and bouillon. Increase the heat and bring to a boil, stirring constantly. When mixture reaches a boil, remove from heat.

  • Add crabmeat, shrimp, and oysters and season, to taste, with white pepper. Pour into the oven-safe serving bowl. Top with the pre-baked lattice puff pastry and gently press down into filling. Bake about 10 minutes or until bubbly.

  • Remove from the oven and let stand for 5 minutes before serving.

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