Description

This Seafood Pot Pie with Puff Pastry is a comforting and elegant dish featuring jumbo sea scallops, shrimp, and lobster enveloped in a creamy, flavorful sauce loaded with tender vegetables. The filling is topped with a flaky, golden puff pastry that is par-baked for a perfect texture, then baked to finish the dish. Ideal for a special dinner, this recipe combines rich seafood flavors and a luscious sauce for an impressive but approachable meal.

Ingredients

Seafood

10 ounces jumbo sea scallops (U/20-30), thawed if frozen
12 ounces medium shrimp (U/41-50), peeled and deveined, thawed if frozen
8 ounces lobster meat, raw or precooked and thawed if frozen

Puff Pastry and Topping

1 sheet puff pastry (about 14 ounces), homemade or thawed from frozen
Egg wash (1 large egg, whisked with 1 tablespoon water)
Finely chopped fresh parsley, for serving (optional)

Vegetables and Aromatics

1 medium carrot, diced
1 stalk celery, diced
½ medium yellow onion, diced
1 small Russet potato, peeled and diced
6 cloves garlic, finely chopped or grated
½ cup frozen peas

Liquids and Seasonings

3 tablespoons unsalted butter
Scant ¼ cup all-purpose flour
¼ cup dry, unoaked white wine
¼ cup clam juice
1 ¾ cups half and half
1 tablespoon + 1 teaspoon lobster base
Kosher salt and ground black pepper, to season

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Instructions

Prep: Preheat the oven to 400°F with the rack in the center. Line a baking sheet with parchment and spray a 2.5-quart baking dish with nonstick spray. Thaw any frozen seafood and pat dry. Prepare and measure all other ingredients to be within reach at the stove.
Par-bake the puff pastry: On a floured surface, roll the puff pastry to fit over your baking dish. Transfer to the lined baking sheet, cut 4-6 slits in the center, and brush with egg wash. Bake for 10 minutes until lightly browned and puffed. Remove and reduce oven temperature to 375°F.
Soften the vegetables: Melt butter in a large saucepan over medium heat. Add carrot, celery, onion, and potato with a pinch of salt. Cook, stirring occasionally, for 5-7 minutes until veggies are softened and slightly browned. Add garlic and cook 1-2 minutes until fragrant.
Build the seafood pot pie sauce: Sprinkle flour over the vegetables and stir to coat. Cook 1-2 minutes until deeply browned. Slowly pour in wine while scraping bottom of the pan to lift browned bits. Stir constantly and gradually add clam juice and half and half. Mix in lobster base and season with black pepper. Simmer for about 3 minutes until slightly thickened. Adjust salt and pepper to taste, then remove from heat.
Assemble the seafood pot pie: Layer scallops, shrimp, lobster, and peas in the baking dish. Pour in the creamy pot pie sauce and gently place the par-baked puff pastry over the filling.
Bake the pot pie: Place the baking dish on the baking sheet and bake at 375°F for 20 minutes until the filling bubbles and pastry is golden brown. Remove from oven and let rest for 5 minutes.
Serve: Portion into individual bowls ensuring each gets a generous topping of golden pastry. Garnish with fresh parsley if desired and enjoy!

Notes

If using frozen seafood, thaw completely and pat dry to avoid excess moisture in the sauce.
Lobster base can be found in gourmet stores or online and intensifies the seafood flavor.
Par-baking the puff pastry prevents sogginess when topped with the moist filling.
Half and half can be substituted with heavy cream or whole milk for different richness levels.
White wine should be dry and unoaked to avoid overpowering flavors in the sauce.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: American