Wait for it. We’ve created the most mouth-watering, comfort food recipe:
Mini Seafood Pot Pie. Not only are these pot pies adorable, they are also packed with seafood.
Pot pies are the perfect meal when there is still a chill in the air and you are craving something hearty. We love showing you how to work your way thru a recipe with our Seafood Supper Club series . Roll up your sleeves and lets’ get started.
Preparing this dish is — we’ve got to say it — easy as pie! Just swirl some aromatic veggies in a little olive oil, simmer with some stock and seasonings and stir in pieces of succulent seafood. (We love this mix of plump shrimp, tender scallops and mild white fish, but feel free to sub in any seafood you have on hand!) To lighten up the classic pot pie recipe, we’ve swapped in Greek yogurt for milk, and a puff pastry topping for a double piecrust. Pop these babies in the oven, and you’ll have tempting, golden-domed pies with a velvety filling that lets the delicate seafood flavors shine through.
Filling these pies with seafood means you’re getting plenty of satisfying protein, for a dish that really sticks to the ribs. Among other dietary essentials, seafood provides B vitamins, which can boost your energy, and iodine, which helps your thyroid regulate metabolism. This is a feel-good meal you can feel great about serving!
Simple prep, off-the-charts taste and exceptional nutrition: These pot pies have got the goods! Give them a whirl and let us know what you think.
Mini Seafood Pot Pies
Prep time: 25 minutes
Cook time: 50 minutes
Total time: 1 hour, 15 minutes
- 2 tablespoons olive oil
- 1 cup sweet onion, chopped
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 garlic cloves, minced
- ½ cup flour, plus more for rolling puff pastry
- ½ cup dry white wine
- 2 cups fish stock or chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon thyme
- ½ pound medium shrimp, peeled and deveined, cut in half
- ½ pound sea scallops, quartered
- ½ pound of halibut or cod, cut into ½-inch cubes
- 1 cup frozen peas
- 2 tablespoons plain Greek yogurt
- 1 (17-ounce) package frozen puff pastry sheets, thawed
- Fresh parsley, chopped (optional)
- Preheat oven to 350 F. Place 6 ramekins on a large baking sheet; spray ramekins lightly with nonstick cooking or olive oil spray.
- While oven is preheating, combine olive oil, onions, celery, carrots and garlic in a Dutch oven or large pot and cook over high heat for 4 to 5 minutes, or until vegetables are softened. Add flour and stir to coat vegetables, stirring for 1 minute. Add wine, stock or broth, salt, pepper and thyme, stirring and cooking for 5 minutes. Gently add in seafood and peas, reduce heat to medium and cook for about 10 minutes. Fold in yogurt, stirring to make creamy and cook for another 1 to 2 minutes. Remove from heat.
- Unroll puff pastry and place on lightly floured surface. Cut puff pastry into circles slightly larger than the size of the ramekins. Fill the ramekins with pot pie filling. Place puff pastry circles over top of ramekins and secure around top of ramekin, using fingers to push down on the pastry dough. Cut three or four small slits in top of puff pastry.
- Place baking sheet with ramekins in oven and bake until pastry is golden brown and filling is hot, about 35 to 40 minutes. Let cool 10 minutes before serving.
Ramekins, baking sheet, cutting board, knife, Dutch oven or large pot