Seafood Pot Pie

1. Get out and measure your ingredients.
2. Heat a large saucepan and a Dutch oven or stockpot over medium high heat. Pour clam juice into the saucepan, and melt butter in the dutch oven.
3. Once clam juice comes to a simmer, add the diced potatoes, thyme, bay leaves and cover. Cook for 10 minutes.
4. Once butter has melted in the Dutch oven, add the sliced shallots and diced yellow onion. Cook for 3 minutes, then add celery and carrots. Cover and cook for 10 minutes.
5. Remove potatoes from seafood stock with a slotted spoon and set aside.
6. Next, add shrimp and scallops to the seafood stock. Cook for 3 minutes, then remove with a slotted spoon and place into a bowl. Turn off the heat.
7. Add crab, thyme and bay leaves.
8. Lower heat for the Dutch oven. Add peas and minced garlic and cook for 3 minutes.
9. Add diced potatoes.
10. Next, stir in the flour. Cook for 2 more minutes.
11. Increase the heat to medium and add the clam juice or seafood stock. Bring to a simmer for about 3 minutes.
12. Preheat the oven to 375 degrees.
13. Slowly add the heavy cream and milk. Add about ¼ cup of each at a time.
14. Once soup is simmering, stir in the cherry tomatoes, salt, pepper, paprika, shrimp, scallops, and crab.
15. Cook for 5 minutes, then remove bay leaves and thyme. Turn off the heat.

For Serving as Casserole

1. Pour soup into a 9 x 13 casserole dish.
2. Unroll the puff pastry dough and place over hanging on 13 x 9 inch pan. Using a sharp knife make sure to add about 9 slits to allow steam to escape.
3. Alternatively, if you baked inside a 13x9 inch pan it will take 55 minutes to an hour. Once top is golden brown and filling hot remove from oven.
4. Serve immediately.

For Individual Servings in Bowls

1. Pour soup into individual oven safe bowls.
2. Or, if you're making individual pies, unroll puff pastry dough. Place the bowl's top side down onto the puff pastry. Trace a knife ½” from the edge of the bowl so the piece of puff pastry is larger than each container.
3. Cut to the shape of the casserole dish you will be using. Pour soup into a casserole dish and drape puff pastry over the top.
4. Drape puff pastry rounds over each bowl and make a couple small slits in each.
5. Place into the oven and bake for 20 minutes, or until pastry is golden brown and filling hot.
6. Enjoy every bite!