Feb 21, 2020

Sheet Pan Seafood Pot Pie

This sheet pan seafood pot pie is filled with a tasty and comforting mixture of shrimp, crab, and lobster folded into a creamy mixture of onions, fennel, garlic, corn, and peas.

Sheet Pan Seafood Pot Pie




This seafood pot pie is pure comfort food. The mixture of the shellfish along with the gravy and vegetables is deliciously creamy, warming, and filling.

You bake this pie on a sheet pan, between a double pie crust. The sheet pan ensures that the bottom crust gets nice and crispy.


Sheet Pan Lobster, Crab, and Shrimp Pot Pie




Ingredients for this Seafood Pot Pie:



  • Bacon
  • Sweet onion
  • Fennel
  • Garlic
  • Dry white wine
  • Butter and flour for the roux
  • Fish stock: I used shrimp stock that I had made from frozen shrimp shells. You can also use a shrimp or seafood base. I also think chicken broth would be just fine in this filling. 
  • Heavy cream, corn, and peas.
  • Canned lump crab meat. I love the refrigerated lump crab meat from Costco. 
  • Shrimp. I used extra large shrimp, which I cut into chunks. 
  • Cooked lobster meat. I actually used a surimi lobster substitute for the lobster, which means this Italian seafood salad is still the most expensive recipe on my blog. 
  • Herbs and spices: parsley, dill, salt, and pepper. 
  • Your favorite double crust pie dough
  • Egg wash
Lobster, Crab, and Shrimp Pot Pie





How to Make Sheet Pan Seafood Pot Pie:


First, you prepare your favorite pie crust dough. I made an easy crust with vodka from The America's Test Kitchen Family Baking Book. You can also use a pre-made pie crust such as Pillsbury.

To prepare the filling, cook the bacon, and then use the bacon fat to cook the onion, garlic, and fennel.

Next, make the roux with butter and flour and the add the fish stock, cream, veggies, and seafood. After that, add the herbs and spices off heat.

Sheet Pan Lobster, Crab, and Shrimp Pot Pie process





Spread one pie crust over a sheet pan, spoon the filling over the crust, and top with the other crust and brush it with an egg wash.

Finally, bake the seafood pot pie until the crust is golden brown.


Fish Friday Foodies


This month, the Fish Friday Foodies are making pies with seafood. The last time we made pies with fish I made these smoked salmon tarts. So delicious.

I'm excited to check out everyone's delicious sounding fish pies.


Sheet Pan Seafood Pot Pie


This sheet pan seafood pot pie is a rustic slab pie with a crispy crust. It's a delicious comfort food main dish filled with shrimp, crab, and lobster. Feel free to substitute Krab or surimi lobster, but don't scrimp on the shrimp.

You can also use the filling for individual pot pies topped with puff pastry if you prefer.


Sheet Pan Lobster, Crab, and Shrimp Pot Pie with shrimp stock



Sheet Pan Seafood Pot Pie


Sheet Pan Seafood Pot Pie
Yield: 8 servings
Author:
This sheet pan seafood pot pie is filled with a tasty and comforting mixture of shrimp, crab, and lobster folded into a creamy mixture of onions, fennel, garlic, corn, and peas.

ingredients:

  • 2 pieces of bacon, diced
  • 1 medium sweet onion, diced
  • 1 head fennel, diced
  • 4 cloves garlic, minced
  • 1/3 cup dry white wine
  • 6 tablespoons unsalted butter
  • 1/2 cup all purpose flour
  • 2 cups fish, shrimp, or chicken stock
  • 1/4 cup heavy cream
  • 2 cups fresh or frozen corn kernels
  • 1 cup fresh or frozen peas
  • 1/2 pound cooked lobster meat or lobster flavored surimi
  • 1/2 pound lump crab meat
  • 1 pound extra large shrimp, peeled, deveined, and cut into thirds
  • 1/3 cup chopped fresh flat leaf (Italian) parsley
  • 1/4 cup chopped dill
  • Pinch of salt and pepper
  • 1 recipe of double crust pie dough
  • One beaten egg mixed with one tablespoon water for the egg wash

instructions:

How to cook Sheet Pan Seafood Pot Pie

  1. Cook the bacon in a large pot  until crispy. Remove the bacon to a paper towel lined plate. 
  2. Add the onions and fennel to the bacon fat and cook for 5 minutes over medium heat. Add the garlic and cook for another minute. Add the white wine and simmer until the liquid is almost evaporated. 
  3. Add the butter and melt it over medium low heat. Add the flour and cook, stirring regularly, until the mixture turns golden brown. 
  4. Add the stock and simmer for 5 minutes, until the mixture thickens. 
  5. Add the heavy cream, corn, peas, and seafood. Cook for about 4 minutes. 
  6. Remove the pan from the heat and stir in the parsley, dill, and the reserved bacon. 
  7. Cool the mixture for 10 to 15 minutes so it is not super hot. Add salt and pepper to taste. 
  8. Roll out half of your pie crust to a 10 inch by 14 inch rectangle and place it on a parchment lined sheet pan. Dock it all over with a fork. 
  9. Spoon the filling over the pie crust, leaving about 1 1/2 inches on the edges free. 
  10. Place the other half of the pie dough over the filling and crimp the edges together to seal. 
  11. Refrigerate the assembled pie while you heat the oven to 425 degrees F. with a rack on the lower third of the oven. 
  12. When ready to bake, brush the top of the crust with the egg wash and cut slits into the crust to vent. 
  13. Bake for 45 to 50 minutes, until a deep golden brown. 
  14. Cool for 15 minutes before serving. 
Calories
610.72
Fat (grams)
25.47
Sat. Fat (grams)
11.81
Carbs (grams)
41.52
Fiber (grams)
3.57
Net carbs
37.94
Sugar (grams)
6.68
Protein (grams)
52.42
Sodium (milligrams)
1098.89
Cholesterol (grams)
299.51
seafood, pot pie
Seafood, pot pie
American

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Created using The Recipes Generator

This recipe was adapted from Food52.

13 comments:

  1. I'd totally forgotten you'd made some Smoked Salmon Tarts as well in the past. Great minds I tell ya... BTW, your sheet pan pot pie looks really good. I may have to change my mind about seafood pies.

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  2. This looks delish. I think surimi is fine when it is mixed into things where there is sauce and other flavors. Saves a lot on the food bill. And there is much to be said for the virtues of that!

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  3. Looks yumalicious. Maybe not a word, but hey. The flavors sound great!

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  4. Oh my that is gorgeous! Beautiful rustic comforting food. So much good stuff in that filling.

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  5. That is one gorgeous pie there. And the flavors!! Bacon, seafood and fennel...OH MY YUM

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  6. Okay. Yum! What a great idea. Thanks for sharing, Karen. Can't wait to try this.

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  7. This looks so wonderful and delicious.

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