Thursday, February 6, 2014

Seafood Pot Pie



Have I mentioned that I LOVE Trader Joe's? I'm sorry. I can't help it. It's a love affair that I don't see ending anytime soon.

A few months ago I eyed a mixed bag of seafood containing shrimp, calamari and scallops.  I was intrigued and so began my mission to find a delicious use for it.  Most Mondays I participate in a link party on Jam Hands. Ali has so many great recipes, one of which just happens to be a seafood pot pie.  Immediately that light bulb went off in my head. This would be a slightly more affordable way to make this pot pie.

With the great weather we had this past weekend I was able (read: motivated enough) to run all over town for my purchases. Sadly, I don't live very close to TJ's. Well, sad for me. Lucky for my bank account.  Anyway, I knew this was the time for the Seafood Pot Pie as the weather was bound to turn worse. Boy did it ever! Pot pie is one of my favorite comfort/cold weather foods. It almost ranks up there with beef stew--almost. 

Can I take a minute to talk about "catfishing"? It's sad. Why do people fall for these things?. (This message is brought to you by Dr. Phil which I can hear in the background in the break room at lunch. Yes, I'm writing some of this during a break. That's dedication.  In my opinion, Dr. Phil is six months away from becoming Jerry Springer.)  I. Am. Random.



Back to this pot pie. I didn't want to take any short cuts. If I was going to spend the money on this sweet, succulent seafood, I had decided that I would make everything from scratch. You don't have to do that. I'm just bored and have lots of free time. Plus, I'm a huge food nerd. I made the vegetable stock on Sunday. It's so simple to make and if you can chop vegetables and boil water, you can make stock. I'm planning on a post about my stock and other money saving tips very soon!  I also decided I would make the crust from scratch. I mean, why not. Let me tell you why not. I tried one. Years ago. Way before blogs even existed. It was a disaster and such a mess to clean up. However, with my new found fondness of dough, I figure I'll just go ahead and give it another shot. I believe Thomas Edison said, never give up. Or something like that. 

In the spirit of electricity, which I luckily did not lose in the ice storm, I refused to give up. And you know what? It was successful. I may or may not have shed a couple of tears of joy. Buttery, flaky, delicious. Oh man, I feel my eyes welling up. I'll stop. Food makes me emotional. 


Seafood Pot Pie                                                                         Printer Friendly

Ingredients

For the filling:
4 tablespoons butter
1 cup carrots, chopped
1 cup onion, diced
4 tablespoons flour
1 1/2 cup vegetable stock
1 cup milk or cream
2 teaspoons garlic powder
16 ounce bag of mixed seafood
1 cup frozen peas
Salt
Pepper
Sugar

In a large skillet, melt butter over medium to medium low heat. Add carrots and cook for 5 minutes. Add onions and continue to sauté the vegetables for about 15 more minutes or until soft.  Season with salt and pepper to taste. 

Meanwhile, place about 2 cups of vegetable stock in a sauce pan. Bring to a simmer over medium heat. Add the bag of frozen seafood. Let cook for about 5 minutes or until the seafood starts to turn pink.  Remove the seafood and set aside. 

Sprinkle in the flour over the vegetable mixture to form a roux. Cook for about 5 minutes.  Add the vegetable stock, 1/2 cup at a time. Mix well and allow to slightly thicken. Add milk, also in 1/2 cup increments.   Add a pinch of sugar and stir.

Once the vegetable mixture has thickened, remove from heat.  Stir in peas and seafood.

Place mixture in a 2 quart baking dish.  Cover with prepared pie crust.  With a sharp knife, cut slits in the pie crust to allow the steam to vent.

In a small bowl, crack 1 egg and add a teaspoon of water.  Mix until egg is beaten.  With a pastry brush, apply the egg wash to the pie crust.

Bake in a 350 degree oven for 30-45 minutes or until the crust is golden brown.  



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