How To make Curried Shellfish Pot Pie
6 tb Unsalted butter
1/2 c Unbleached all-purpose flour
1 c Clam broth
3/4 c Dry sherry
1 c Light cream or milk
1 tb Lemon juice
3 tb Freshly grated ginger
3 lg Garlic cloves
- peeled and crushed 2 tb Curry powder (hot or mild)
1/8 ts Ground red pepper
Salt Freshly ground black pepper 1/2 c Chopped flat-leaf parsley
1/2 Meat from a 1 1/4 lb lobster
- steamed or boiled - 5 minutes to loosen, - then removed and chopped 1 1/2 lb Large shrimp
- peeled and deveined 3/4 lb Young carrots; scraped,
- trimmed, cut into - 2-in lengths, blanched - for 2 minutes 4 oz Shiitake mushrooms
- stems removed - and cut into thick slices 1 c Slivered almonds; toasted
10 oz Frozen "petite" peas
- defrosted 16 oz Frozen pearl onions
- defrosted 1 lb All-butter puff pastry
- defrosted in the - refrigerator if frozen 1 Egg; mixed with
1 tb -Water, for egg wash
PREHEAT OVEN TO 425F. Invert a 3-quart oval or rectangular casserole, preferably earthenware or porcelain, onto a piece of parchment or waxed paper. Trace the shape, adding a 1-inch border all around, then cut it out. In a large heavy skillet, heat the butter over medium high heat until it foams. Whisk in the flour, adjust the heat to medium low, and continue cooking until the flour is light-cream colored, about 2 minutes. Stir in the clam broth, sherry, cream and lemon juice. Adjust the heat to medium high, and slowly bring the mixture to a boil, stirring constantly. Cook 30 seconds longer. It will be quite thick. Remove the pan from the heat. Stir in the ginger, garlic, curry powder, red pepper, salt and black pepper. Let the mixture cook slightly, then fold in the parsley, lobster, shrimp, carrots, mushrooms, almonds, peas and onions. Scrape the filling into the casserole. On a slightly floured work space, roll the puff pastry to a thickness of 1/4 inch. Cut it out, using the paper template. In the center of the pastry, cut out an air hole about 1/2 inch in diameter. Place the pastry over the casserole, pressing it down on the sides to seal. Cut the remaining pastry into strips or shapes and decorate the top of the pot pie. (This dish may be prepared ahead to this point, covered and refrigerated up to 1 day.) Brush the top with the egg wash. To help prevent the liquid from boiling over onto the crust, make a steam vent by rolling a 3-inch strip of heavy aluminum foil width-wise around a wooden spoon handle. Insert it gently into the hole. Remove spoon, leaving foil in place. Place the casserole on a cookie sheet and transfer it to the middle of the oven. Bake for 20 minutes, then reduce heat to 375F and continue baking for 20-to-25 minutes longer, or until the pastry is puffed and rich golden brown. Remove the pan, let it rest with the vent inside for 15-to-20 minutes to keep the crust from becoming soggy.
How To make Curried Shellfish Pot Pie's Videos
The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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Chicken Pot Pie (As Made By Wolfgang Puck)
Read more! -
Recipe!
2 pounds cooked boneless, skinless chicken, shredded
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg
Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
Preheat the oven to 400˚F / 200 ˚C.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon in your chilled filling into your dish.
Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches.
Let cool for 5 minutes before serving. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
Red Curry Scallop Pies | EG13 Ep01
Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. Head to for this and many other tasty recipes!
Vegan Pot Pie
Pot pie is comfort food at its finest! This vegan version uses chickpeas instead of chicken. Loaded with veggies, herbs, and savory flavor. This is one of the signature dishes that I love to make for family dinner parties. Everyone loves it - even the meat-eaters.
Find the printable recipe here + tips and FAQs:
Ingredients
- vegan pie crust (double crust)
- ¼ cup vegan butter
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp sage
- ½ tsp thyme
- ⅓ cup flour
- 1½ cups vegetable broth
- ¾ cup oat milk - or any unsweetened non-dairy milk
- 1 large carrot - peeled and chopped
- ½ cup frozen peas
- ½ cup frozen corn
- 1 large potato (peeled and cubed)
- 1 can chickpeas (drained and rinsed)
- salt and pepper to taste
Instructions
- Melt the butter in a large pan or pot. Whisk in the seasonings (onion powder, garlic powder, sage, and thyme) and cook for 2 mins. Whisk in the flour and cook for another 2 mins.
- Whisk in the vegetable broth and milk.
- Mix in the carrots, peas, corn, potatoes, and chickpeas. Bring to a boil, reduce heat, and let simmer until the veggies are just tender (about 10 mins.) Season with salt and pepper to taste.
- Remove from heat and let cool off for about 10 minutes. In the meantime, roll out the dough.
- Assemble the pot pie - press one crust into the pie pan, add the filling, then top with the second crust. Decorate the crust how you want! Then, brush the crust lightly with non-dairy milk or melted butter (optional, but helps get a golden brown color.)
- Bake at 425°F for 25-30 mins. About halfway through, cover the edges of the pie crust with aluminum foil or pie crust shield so they don't burn.
Notes
- My favorite kind of potato to use is Yukon gold.
Blog: karissasvegankitchen.com
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CREAMY Fish Pie || FISH & POTATO CASSEROLE With CRISPY CRUST. Recipe by Always Yummy!
Here is the most tasty potato casserole with fish recipe. Fish fillet cooked in a milk sauce with spices and baked with potato comes out exceptionally tender and juicy.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• white fish fillet – 25 oz | 700 g
• potato – 2,6 lb | 1200 g
• hard cheese – 1 oz | 25 g
• milk – 1,3 pt | 600 ml
• ½ bulb onion
• 1 bay leaf
• butter – 3 oz | 80 g
• wheat flour – 1,5 tbsp
• peeled tomatoes – 12 oz | 350 g
• parsley leaves – 2 tbsp
• lemon juice – 2 tbsp
• salt – 3 tsp
• ground black pepper – 1 tsp
• 6 peppercorns
✅ You will need:
• baking dish 31*24 cm
• oven
• stockpot
• pan
• carving board
• bowl
• potato masher
???? Preparation:
1. Lay the peeled potato and 2 tsp of salt into a stockpot, pour in cold water, bring to a boil and cook until readiness.
2. Pour 18,5 fl oz | 550 ml of the milk into a pan, add ½ of bulb onion, a bay leaf and peppercorns, bring to a boil and lay out the fish fillet, cook for 4 minutes over low heat.
3. Take the fish out of the pan, peel and debone, cut into small pieces.
4. Strain the broth.
5. Melt 2 oz | 50 g of butter in the pan and add the wheat flour, stir until smooth and fry for 2 minutes over low heat. Stirring constantly add the broth gradually and simmer for 2-3 minutes over low heat.
6. Add the fish, 1 tsp of salt and black pepper into the pan and bring over low heat to light thickness.
7. Add the chopped up parsley leaves and lemon juice, stir.
8. Drain the potato, add 1 oz | 30 g of butter and 2 fl oz /50 ml of milk, make a mashed potato.
9. Lay out the fish in the sauce evenly into a baking dish and follow with a layer of the peeled tomatoes. Lay out the mashed potato onto the tomatoes, make even with a fork and sprinkle with the grated cheese atop.
10. Preheat oven to 390°F | 200°C and bake for 20 minutes until golden crust.
11. Sprinkle the potato and fish casserole with the chopped up parsley and serve to the table.