Seafood Chowder Pot Pie A twist on the classic pot pie with a hearty seafood chowder filling that's served topped with a puff pastry or pie crust.
Cooking Tip: The chowder filling can be made the day before. Reheat on medium low 4 minutes. The pot pie can be topped with a pie crust or puff pasty. One single prepared pie crust makes 3-4 toppings (you might have to reroll pie crust to get 4) and 2 puff pastry sheets makes 4 toppings. Cut the circles a little larger than the ramekin. Place on a parchment lined baking sheet and chill until ready to use.
Advance preparation: cut celery, onions, peppers and potatoes ahead and refrigerate.
- 1 package (17.3 oz. ) Pepperidge Farm Puff Pastry, 2 sheets, thawed or 1 single prepared pie crust
- 3 Tb. butter
- 1 cup each diced onions, celery, potatoes and mini sweet peppers
- 1 cup frozen corn (no need to thaw)
- 1/3 cup flour
- 3-1/4 cups chicken broth (low sodium-fat free)
- 1 TB. Dijon-style mustard
- 1/2 tsp thyme
- 1 tsp. each herbs de Provence and parsley flakes
- Salt and pepper to taste
- 1 cup cooked salmon, cubed
- 1 cup cooked shrimp or fish diced
- 1/4 cup each white wine and heavy cream
- Optional 1 cup cooked wild rice
- Grease ramekins (8 oz. each) or 1 quart size ramekin.
- In a large fry pan melt 3 TB. butter. Add in diced onions, celery, potatoes and mini sweet peppers. Sprinkle spices over the mixture and stir fry for 8-10 minutes until veggies are tender-crisp. You can also sweat veggies by covering and turning heat to low.
- Add in 1/3 cup flour and stir for 3 minutes until flour is golden. Slowly add in chicken broth and stir until it boils and thickens. Whisk in mustard.
- Add in seafood, corn, wine and cream. If adding in wild rice add in at this step. Cook on low for 6-8 minutes.
- On a lightly floured wax paper surface, unfold pastry sheets and roll to 1/4 inch thickness.
- Use the ramekin as a template. Cut out 4 pastry tops for pies or 1 large one depending on size of ramekin used. Use a pizza cutter to trim pastry tops. Make sure filling is cooled before placing the top on. Pinch the crust around the rim so as to form a seal.
- Whisk one egg with a tablespoon of water. Brush the pastry tops with egg wash and sprinkle with grated Parmesan cheese. Make an x in the center for vents.
- Bake at 400 degrees for 20-22 minutes. Watch carefully the last 5 minutes so it doesn't get too brown.