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seafood pot-pie recipes? tips?

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jmullen1251 Dec 7, 2009 05:41 AM

hi all,

i'm having some friends over for a pre-holiday get-together and thought i'd make seafood pot-pies (wavering between individual ones or a couple of larger dishes). i'm expecting 8-10 people so larger ones will probably be easier to manage.

would like to do a combo of scallops, shrimp and lobster meat. i have lobster stock on hand to use in the sauce but, other than that, was going to wing it for the most part. for veggies i was thinking of using leeks, carrots, oyster mushrooms and peas.

does anyone have any tried and true recipes they could share? also, i definitely do not want to overcook the seafood but assume i can prepare the sauce and throw the seafood in last minute and just heat through in the oven (will use puff pastry dough for the top)

thanks in advance!

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    momoftwo RE: jmullen1251 Dec 7, 2009 05:48 AM

    Barefoot contessa recently did a lobster pot pie that looked out of this world (and I don;t like Lobster!) look on the foodnetwork for the method, spices etc and you're probably good to go!

    1. Robin Joy RE: jmullen1251 Dec 7, 2009 06:09 AM

      Have a look at this:

      http://wifesoup.blogspot.com/2009/07/...

      It's delicious, and easily adapted to your own tastes (for instance I leave out the eggs).

      1. Cherylptw RE: jmullen1251 Dec 7, 2009 06:10 AM

        Personally, I think you have a great idea already lined up and the perfect ingredients...my tip (which you probably already know) is just to make sure you have a flavorful bechamel sauce in which to put your seafood being that it's expensive. Some people like to add a shot of cognac to the sauce but it's not really necessary if it's well seasoned....

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          fourunder RE: jmullen1251 Dec 7, 2009 06:33 AM

          Two thoughts...

          First, consider pre baking the pastry tops cut out to the shape of your serving dish/es on a sheetpan .

          Second, pre-bake the pastry in the bottom of the serving dish/es like pie crusts.....and serve the pot pies *Open*. This is how I have had Lobster and Seafood pot pies served in many restaurants in the past.

          1. j
            jmullen1251 RE: jmullen1251 Dec 7, 2009 08:11 AM

            thanks everyone! both recipes from ina and jamie look fantastic! i'm sure i can combine for a great dish. i might forego pernot just because i'm not sure everyone will dig it in the crowd but white wine should work, i would think
            great suggestion about pre-baking the tops for the pies! that would help alleviate my fears about overcooking the seafood
            thanks again!

            1 Reply
            1. re: jmullen1251
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              fourunder RE: jmullen1251 Dec 7, 2009 08:23 AM

              For a more impressive presentation, do not pinch the pastry dough and allow them to rise when baked,,,,,the finished result will be tops 3/4 to an inch thick , and needless to say, very flaky.

            2. j
              jmullen1251 RE: jmullen1251 Dec 8, 2009 06:38 AM

              oops! party just went from under 10 to upwards of 25-30 people - i guess all would be the same, just double - or triple - the proportions, right?

              1 Reply
              1. re: jmullen1251
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                fourunder RE: jmullen1251 Dec 8, 2009 07:09 AM

                Yes, but prepare the ingredients separately and combine at the end. Blanch and shock your vegetables, sea foods and etc. Make your sauce(gallons) and then add the ingredients, and or assemble your dish. You can make everything same day beforehand, or a day ahead...... reheat the sauce and adjust seasonings. then combine with the vegetables and sea foods, Top with the pastry and pop into the oven to warm and hold.

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