Seafood Pot Pies – Recipe!

Seafood Pot Pies are a wonderful way to warm-up because they are true comfort food and a cinch to put together, especially if you use store-bought puff pastry that’s available in the frozen section of most grocers.

These Seafood Pot Pies are a gift in the savory pie world, especially if you have some fish fillets sitting in your freezer that need a home.  Adding chunks of salmon, cod, or other firm fish to a creamy vegetable based filling creates the most delicious dinner.  Before topping each bowl with puff pastry, I prefer to fold in a little fresh dill into the filling to add an aroma that highlights the seafood and adds to the taste.

The browned crust on top acts like a piece of bread and adds to the decadence with every spoonful.  These pot pies are one of those things that will keep you wanting more and can be stored in the refrigerator and baked right before serving, so they come out super hot and crispy.

Ingredients

1 pound salmon

1/2 pound cod

1 white onion, diced

3 stalks celery, sliced

2 carrots, peeled and diced

3 red new potatoes, peeled and diced

1 tablespoon butter

1/4 cup all-purpose flour

3 cups seafood or chicken broth

2 tablespoons fresh dill, minced

1 sheet puff pastry, defrosted

salt & pepper

olive oil

(Makes 4 Pot Pies)

To Prepare:

1. Preheat oven to 400 degrees.  In a large saucepan, add 1 tablespoon olive oil and place over medium heat.  Add onion and saute for 2 minutes.  Add celery, carrots and potatoes and stir.  Continue to cook for 4 minutes.
2. Add butter and stir.  Sprinkle flour over vegetables and stir.  Cook for 1 minute.
3. Pour in broth, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, stir to combine.  Cook for 3 minutes until thickened.
4. Turn heat off and add seafood.  Cover pan with lid and let seafood steam, while you roll out puff pastry.
5. Cut 4 circles out of dough, large enough to cover tops of 2-cup oven-proof bowls.  Punch small hole  in center of each circle using a cutter or knife for venting.
6. Ladle filling into each bowl.  Cover with puff pastry, stretching slightly to adhere to sides.  Place bowls on sheet pan and bake for 40-45 minutes or until tops are deep golden brown.
7. Remove and let cool for 5 minutes before serving.  Dust with any remaining dill.  Enjoy!