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In The Kitchen With Ken: Seafood Pot Pie

This comforting dish puts our local seafood to the test once again. Nothing beats a hot and filling potpie on those cool fall days.
Ingredients
  Celery stalk 2 , chopped
  Sweet vidala onion 1 Large, chopped
  Garlic cloves 2
  Butter 2 Ounce
  Potato 2 , diced
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Worcestershire sauce 2 Tablespoon
  Hot sauce 1 Tablespoon
  Crushed black pepper 1 Tablespoon
  Old bay seasoning 2 Tablespoon
  Canned cream of mushroom soup 21 1⁄2 Ounce
  Scallop 1⁄2 Pound
  Shrimp 1⁄2 Pound, peeled, deveined
  Pie crust 1
  Grouper fillet/White fish 1⁄2 Pound, cut into pieces
  Egg 1 , lightly beaten (for brushing)
  Cooked shrimps 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat the oven to 325F.
2. Line a pie baking dish with pie crust.

MAKING
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.

SERVING
7. Cut into pieces, garnish with cooked shrimps and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Pie
Ingredient: 
Shrimp
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6
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!

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1 Comment

Flootgirl's picture
food for a crowd