SEAFOOD POT PIE
¾ cups butter
2 cups leeks, white and light green parts, chopped
3 cups carrots, diced into ½” pieces
1 teaspoon salt
½ teaspoon black pepper
¾ cups flour
¾ cup white wine
2 cups seafood or chicken stock
1 tablespoon lobster or seafood base (Better than Bullion brand is great!)
1 cup milk
1 cup heavy cream
¾-pound raw large shrimp*, peeled and deveined
½-pound raw scallops (bay or sea scallops, chopped into 1” pieces)
1-pound cooked langoustines or lobster meat, chopped into bite size pieces
2 cups frozen peas
1 sheet frozen puff pastry, thawed (or pie crust for 2-crust 10” pie)
1 egg yolk
Melt the butter in a large deep skillet over medium high heat. Add the leeks, carrots, salt, and pepper to the pan. Cover and cook, stirring frequently, for about 5-7 minutes until the carrots are just fork tender.
Remove the lid and stir in the flour. Cook for 2-3 minutes, stirring frequently until the flour is all absorbed into the butter. Add the white wine, stock, and lobster base to the pan and cook, stirring, until a thick sauce forms and the flour is all incorporated, about 2 minutes.
Add the milk and heavy cream and stir until a beautiful smooth gravy has formed. Add the shrimp, scallops, and langoustines and cook, stirring frequently, until the shrimp is just cooked through, about 4-5 minutes. Remove from heat and stir in the frozen peas. Let the filling cool for 20 minutes.
Preheat oven to 425 degrees.
Place the filling in a 9” x 13” baking dish. Lightly flour your countertop and roll the sheet of puff pastry into a rectangle just slightly larger than the baking dish. Top the casserole with the puff pastry, letting the edges of the dough overlap the edge of the casserole dish. Beat the egg yolk with 1 teaspoon of water and brush the top of the casserole all over with the egg wash. Bake for 10-12 minutes until the pastry is golden brown and the casserole is bubbling around the edges.
Note – you can also make the pot pies in individual ramekins and just cut the pastry to the size of each ramekin OR use a traditional crust! Cool the filling to room temperature if using a traditional pie crust. Roll out the bottom crust and place in the bottom of a large pie plate or 9” x 13” casserole dish. Add the cooled filling and top with the second crust! Brush with egg wash, cut a couple of vents to let steam escape in the top, and bake for 40-45 minutes until golden brown and bubbly.