SEAFOOD POTPIES
You'll really like this recipe if you favor crab and shrimp. It's an old family favorite, and it tastes gourmet even though it's so easy to make. All my friends love it! -Carol Hickey Lake St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut out two 7-in. circles (discard scraps or save for another use). Press pastry circles onto the bottom and up the sides of two ungreased 10-oz. custard cups. , Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°. , In a small bowl, combine the crab, shrimp, celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 878 calories, Fat 65g fat (17g saturated fat), Cholesterol 257mg cholesterol, Sodium 1717mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 1g fiber), Protein 33g protein.
BEST SEAFOOD POT PIE
Pot pie ... what is better. Now I like short cuts believe me. I work too, but take the time to cut up a few vegetables and make the cream sauce right in the pan. Well, add a splash of sherry along with some fresh vegetables, some traditional ingredients like frozen peas, chopped shrimp, crab and scallops, and then top with a flaky biscuit. And dinner. My twist ... I like to top with a little cheese before I top with the crust. Pure comfort food
Provided by SarasotaCook
Categories Savory Pies
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Shrimp -- Prepare your shrimp, scallops and vegetables.
- Vegetable Base -- In a large pot, melt the butter on medium heat. Add the celery, onion, mushrooms, and carrots and cook until soft. Add the sherry to deglaze the pan, then the creole seasoning, salt and pepper, flour to make a light roux and then add the half and half and the chicken broth. Bring back to a medium heat to lighten thicken. Add the peas, shrimp, scallops, and fresh parsley and stir to combine. The last minute add the crab.
- Casserole -- Spray the casserole dish or individual baking dishes (soup bowls or small ramikens with Pam or brush with olive oil) and spoon the pot pie mixture inches Top with a little of the grated cheese.
- Topping -- Take the southern biscuits cut in half, top and bottom half (just thinner so they cook quicker) (Pillsbury or any name brand or you can easily make your own if you want.). Just top the individual dishes or you can top the whole casserole dish. The biscuits can be cut to fit the size of the casserole dish. Brush with some butter to make them crusty brown.
- Bake -- Heat the oven to 350 degrees and bake until the biscuits are golden brown and the filling is bubbly. About 20-30 minutes depending on your oven. Cook on the middle shelf.
SEAFOOD CHOWDER POT PIE
A flaky puff pastry crust tops a hot and rich mixture of vegetables, shrimp and crabmeat. Great for brunch or dinner!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.
- Heat oven to 400°F. Spray 11x7-inch (2-quart) baking dish with cooking spray.
- Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
- On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges.
- Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 440, Carbohydrate 42 g, Cholesterol 145 mg, Fat 3, Fiber 3 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 1 1/2 g
INDIVIDUAL SPICY SEAFOOD POTPIES
These are really "faux" potpies, since the pastries are baked separately, but they are elegant nevertheless. Cod or halibut may be used instead of the wild striped bass.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 6 individual pies
Number Of Ingredients 21
Steps:
- Combine shallot, wine, salt, and 1/2 cup water in a medium saucepan, and bring to a simmer. Add mussels, and cook, covered, until shells are open, about 2 minutes. Remove mussels from shells, and set aside, loosely covered. Discard shells. Strain cooking liquid through a double layer of damp cheesecloth, and set aside.
- Heat oil in a medium straight-sided saute pan over medium heat. Add garlic and onion, and cook, until soft, stirring occasionally, about 5 minutes. Add anchovies; cook another 2 minutes, stirring. Raise heat to medium high; add tomatoes, breaking them up slightly with the back of a spoon. Add reserved mussel liquid and red-pepper flakes, and cook until sauce has thickened, about 25 minutes. Transfer sauce to the bowl of a food processor or blender, and puree until smooth.
- Heat oven to 425 degrees. Place six 6-ounce ramekins on a baking sheet, and set aside. In a small bowl, combine egg and milk, and set aside. Lay puff pastry on a clean surface. Using a round cookie cutter or the rim of a glass, cut out six pastry rounds a bit larger than the rims of the ramekins. Brush pastry with egg wash; place on a parchment-lined baking sheet. Bake until golden brown and puffed, 9 to 12 minutes. Set aside in a warm place.
- Return sauce to saute pan; stir in yellow peppers, thyme, and parsley. Season with salt and pepper. Stir in the bass, calamari, shrimp, and scallops; distribute mixture evenly among ramekins. Place on a baking sheet; bake until juicy and bubbling, 15 to 20 minutes. Place a round of puff pastry on top of each cup, and serve immediately.
SEAFOOD POT PIE
Bubbly warm goodness under a crispy crust. Another one dish wonder from Ina. House Beautiful Magazine, September 2009 edition. I have tasted Ina Garten's Lobster Potpie and it was awesome - so how can you improve on something so delicious but she has!!! "One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve." She also says that "she loves all kinds of potpies -- chicken, lobster, vegetable, plus the one with seafood. 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table. How easy is that?" I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties. :) Rated 5 stars out of 525 reviews. Believe it or not - this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook. This can be served to anyone - it can become a family meal or one for guests! Oops - almost forgot the pastry dough has a 30 minute chilling time - sorry ;) I know - it is once in a lifetime experience!
Provided by Manami
Categories Savory Pies
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE SEAFOOD:.
- Melt the butter in a large saute pan over medium heat.
- Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.
- Add the flour and cook over low heat for 3 more minutes, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan.
- Add the shrimp and scallops and cook for 2 minutes, just until firm.
- Remove the seafood to a large bowl with a slotted spoon.
- Pour 3 cups of stock into a measuring cup and discard the rest.
- When the flour is cooked in the onion and fennel mixture, slowly add the 3 cups of stock, the Pernod, salt and pepper and simmer for 3 minutes.
- Stir in the heavy cream.
- Cut the lobster meat into medium-sized cubes.
- Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley.
- Pour the sauce over the mixture and taste for seasoning.
- Pour into a 9 x 13 x 2 baking dish and refrigerate.
- FOR THE PASTRY:.
- Mix the flour, salt, and baking powder in a food processor fitted with a steel blade.
- Add the butter and pulse 10 times, until the butter is the size of peas.
- With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
- Dump the dough out on a floured surface and knead quickly into a ball.
- Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375º F.
- Roll the dough out to fit the baking dish with about a 3/4 inch overlap.
- Use the egg wash to paint the oitside rim of the dish.
- Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.
- Make 4 or 5 slashes in it to allow the steam to escape.
- Place the dish on a sheet pan lined with parchmen paper and and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
Nutrition Facts : Calories 976.4, Fat 56.1, SaturatedFat 33.1, Cholesterol 360, Sodium 3041.4, Carbohydrate 72.4, Fiber 7.4, Sugar 9, Protein 46.3
SEAFOOD POT PIE
Treat your family to this hearty pot pie baked with shrimp, scallops and cream of mushroom soup - a flavorful dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 375° F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In bowl, toss shrimp, scallops and pepper. Spray mixture with butter-flavor cooking spray. In nonstick skillet over medium-high heat, cook shrimp mixture 2 minutes, stirring frequently. Remove from heat. In large bowl, stir soup and half-and-half with whisk. Add shrimp mixture, potato blend, basil and salt; toss gently. Pour mixture into baking dish.
- Cut each pastry sheet in half crosswise. Work with 1 sheet at a time, keeping remaining sheets covered with damp towel. Spray 1 side of pastry sheet with butter-flavor cooking spray; place sheet, sprayed side up, over shrimp mixture in baking dish. Repeat with remaining pastry sheets, alternately placing crosswise and lengthwise over dish. Fold edges under and gently press against sides of baking dish. Bake 30 minutes or until golden.
Nutrition Facts : Calories 300, Carbohydrate 41 g, Fat 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1320 mg
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- Prepare the crust: Toss together 1 cup cubed butter and 2 cups flour in a large bowl until butter is coated in flour; transfer coated butter and flour to a food processor. Add sugar, cayenne pepper, and 1/2 teaspoon salt; process until large clumps form, about 20 seconds. Slowly add up to 1/2 cup water, 1 tablespoon at time, while pulsing, adding just enough water to form a dough. Using hands, shape into a loose ball. Dust dough with flour, wrap in plastic wrap, and chill 1 hour or up to 2 days.
- Preheat oven to 400°F. Unwrap dough, and turn out onto a lightly floured surface. Roll to 1/4-inch thickness, and cut out a 12-inch circle. Transfer dough circle to a baking sheet, and bake in preheated oven until golden brown, about 20 minutes.
- Prepare the filling: Toss together fennel, carrots, celery, celery root, onion, potatoes, thyme, garlic, and olive oil in a large bowl. Add 1/2 teaspoon of the salt; toss lightly. Spread vegetables in a single layer on a baking sheet, and bake at 400°F until cooked through, about 20 minutes. Discard thyme sprigs and garlic cloves.
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