This comforting dish puts our local seafood to the test once again. Nothing beats a hot and filling potpie on those cool fall days.
2 , chopped
Sweet vidala onion
1 Large, chopped
2 , diced
1 1⁄2 Cup (24 tbs)
Crushed black pepper
Old bay seasoning
Canned cream of mushroom soup
21 1⁄2 Ounce
1⁄2 Pound, peeled, deveined
Grouper fillet/White fish
1⁄2 Pound, cut into pieces
1 , lightly beaten (for brushing)
1⁄2 Cup (8 tbs)
1. Preheat the oven to 325F.
2. Line a pie baking dish with pie crust.
1. In a large pan, melt butter, add celery, onion and garlic, cook until onions are clear.
2. Add potato, corn, portobello mushrooms and heavy cream( 1 cup). Season with worcestershire sauce, hot sauce, black pepper and old bay seasoning. Stir and cook for few seconds.
3. Add cream of mushroom soup, add more cream if required, cook for few minutes, stir occasionally.
4. In the prepared baking dish, arrange grouper fillet and shrimps. Using a ladle, pour and spread the prepared mixture, little at a time.
5. Cover with the top of the pie crust and brush with egg.
6. Bake at 325F for about 35 minutes.
7. Cut into pieces, garnish with cooked shrimps and serve.
This pot pie is slightly different from the traditional one. This one Ken is showing is using scallops and crabmeat! A wonderful pot pie full of the seafood goodness to tuck into! See more in this video!