Wednesday, October 30, 2019

Seafood Chowder Pot Pie

All Hallows’ Eve
The pumpkin grinned from ear to ear, “The moon is bright, the sky is clear. This is the night we’ve waited for, when elves come knocking on the door. When witches ride their broomsticks high and ghosts and goblins fill the sky. Then Jack and Jill, with fairy queen, will dance and sing: it’s Halloween.”
by Constance B. Osborne

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.
Recipe makes 3-4 pot pies depending on the size of ramekin. I used a 5.4 ramekin so the recipe made 3 pot pies. 
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.

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