Seafood Pot Pie

I’m sure that some of you noticed that I did not post a recipe last week… Well, my husband, Howard, and I were lucky enough to have our baby boy on Sunday the 8^th and were still getting settled in on Wednesday. We’re a bit more settled now and Christian is napping… for the moment at least, so here is a new recipe.

What You’ll Need…

1 Ball Pie Crust Dough

1lb Seafood Mix (I used a store bought pre-packaged mix of mussels, shrimp, octopus, and calamari.)

2 Carrots (Small Dice)

1 Celery Rib (Diced)

1 Medium Onion (Diced)

1 Bell Pepper (Small Dice)

1- 1 ½ Cups Corn

1- 1 ½ Cups Peas

1-2 Tablespoons Olive Oil

3 Tablespoons Butter

3 Tablespoons Flour

1 ½ Cups Milk

Cayenne Pepper (To taste)

Salt (To taste)

Pepper (To taste)

Paprika (To taste)

Nutmeg (To taste)

Crust:

1 ¼ Cup Flour

½ Teaspoon Salt

1 Stick Butter (Cold, cubed)

3-5 Large Fresh Basil Leaves

¼ - ½ Cup Very Cold Water

Start out by making the pie crust dough. In a medium mixing bowl combine flour, salt, and basil. To the combined dry ingredients add the very cold, cubed butter. To combine, use a pastry cutter, forks, or your hands. No matter what you mix with, do it quickly so that butter doesn’t melt. The mixture is combined when it looks like coarse sand and the butter is the size of peas. Now add in the water, slowly, and mix until slightly combined. At this point turn the “dough” out onto a floured surface and knead the dough until it is combined. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

While the dough is chilling move onto the vegetables and seafood. Wash, peel, and chop the vegetables before adding the carrots, onions, celery, and peppers to a hot skillet with olive oil.

While the vegetables are sautéing add the frozen seafood to a greased skillet. Season to taste with cayenne pepper, pepper, and salt. Allow the seafood to simmer until cooked through. Once the seafood has cooked drain off the water and set it aside.

When the vegetables are almost completely cooked add the corn and peas; allow them to heat through. When all of the vegetables are cooked remove them from the heat and set them aside.

At this point pre-heat your oven to 350 and remove the dough from the refrigerator.

In a medium sauce pan melt 3 tablespoons of butter; once it has melted add 3 tablespoons of flour and whisk together for 1-2 minutes until the flour has cooked. At this time add 1 ½ cups of milk and whisk until the sauce thickens, about 8 minutes. Once the sauce has thickened turn off the heat and mix in salt, pepper, nutmeg, and paprika to taste.

When the dough has been removed from the refrigerator for about 20 minutes divide it in two and roll each piece out on a flour surface. Place one of the crusts in a greased baking dish and shape it so that it covers the sides and is pushed into the corners.

Add the seafood in an even layer on top of the crust, add the vegetables on top of the seafood, and add the sauce on top of that. Carefully place the top crust on top and cut slits in it so that the steam can escape.

Bake at 350 for 1 hour.

Enjoy!