This Seafood Pot Pie with Puff Pastry is rich and creamy, topped with crisp, golden flaky puff pastry. You can make this easy fish pot pie recipe with your choice of seafood and with either regular or gluten-free puff pastry!
4ozhot-smoked salmon,skin removed, cut into bite-sized pieces
8ozwild salmon,skin and pin bones removed, cut in bite-sized pieces
8ozwild white fish like halibut, cod, haddock, or sole, skin and pin bones removed, cut in bite-sized pieces
1cupbaby shrimp,peeled
16largeshrimp, or prawns, peeled and deveined
¼cupwhite wine
1tablespoonlemon juice,freshly squeezed
1 or 2teaspoondried red pepper flakes
¾cup10% cream,or plant-based milk
1tablespoonfresh dill,chopped, plus more for garnish
2sheetspuff pastry,regular or gluten-free
1largeegg,beaten, for brushing the pastry
Instructions
Preheat oven to 375°F.
In a large pot or stock pot, heat butter and oil over medium heat. Add the onions and celery and cook until soft and transparent but not browned, about 5 minutes.
Stir in the flour, making a roux, then add the broth and the clam nectar. Add the potatoes, carrots, fennel, thyme, bay leaf and paprika. Reduce heat to medium, cover, and cook for 15 minutes or until potatoes are tender but not mushy.
(At this point, you can allow the mixture to cool, then refrigerate until you're ready to proceed with the rest of the recipe. Gently reheat the filling until very hot.)
Add the seafood, wine, lemon juice, crushed red pepper and dill. Stir gently and cook uncovered for about 10 minutes.
Gently stir in the cream, being careful not to let to boil after this is added. Remove the bay leaf.
Divide the mixture evenly between the ramekins or small cocottes or pie dishes. Cut circles from a sheet of chilled puff pastry to fit the dishes.(See note #1.) You can either tuck the pastry in around the edges of the dishes or let it hang over the sides.
Brush the pastry with a beaten egg mixed with a little water.
Place the dishes on a baking sheet as the filling may bubble over in the oven.
Bake small coquette dishes at 375°F. for 28 - 30 minutes, a pie for 35 - 40 minutes or until crust is puffed, golden and crisp.
Notes
#1 See the post for important instructions and helpful tips for working with puff pastry.#2 See the post for recipe substitutions and possible variations.#3 Seafood cooks very quickly. Overcooking it results in dry fish and rubbery shrimp. Add the seafood, heat it gently and remove the pot from the heat promptly once the shrimp or prawns have lost their translucence and are pink.