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Shrimp and Scallop Pot Pie Recipe

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This recipe for Shrimp and Scallop Pot Pie, by , is from Schwartz Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doug Schwartz


cup butter (4oz)
1 medium onion, diced
2 medium carrots, peeled and diced
2 ribs celery, diced
1 red bell pepper, diced
3 cups mushrooms, cleaned and quartered (1/4 lb)
tsp dry thyme or herbs de Provence
1 cup flour
2 Tbsp tomato paste
3 cups shellfish stock (clam juice)
1 cup heavy cream
cup dry sherry
1 tsp Dijon style mustard (optional)
cup froz peas
lb bay scallops
lb shrimp, peeled and deveined

1 package of frozen puff pastry
1/3 cup egg wash ( 1 egg mixed with cup milk)

Heat butter in a heavy bottom pan. Add carrots, celery, onion, pepper and mushrooms. Cook 6-8 minutes until onions start to turn translucent. Do not allow to brown.
Add thyme and cook an additional 2-3 minutes.
Add flour, blend into butter and cook another 2-3 minutes.
Add stock, tomato paste and bring to simmer while whisking stock into the vegetables.
Simmer 20 to 30 minutes until carrots are al-dente.
Add heavy cream, shellfish and peas, return to a simmer.
Stir in sherry and mustard, mix well.
Pour mixture into casserole dish..
Roll out dough, cut a piece equal to the size of your baking vessel. (roll in herbs if desired)
Bake crust in 400 degree oven until golden brown, lay baked crust on top of pot pie.
For a vegetarian version, replace seafood with a variety of vegetables, fresh or frozen and then replace stock stock with veggie stock.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
If clam stock is too expensive cut it with some chicken stock




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