Seafood Pot Pie Two Ways Recipes

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.

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.

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.