Seafood Pot Pie with Puff Pastry
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Resting Time
5 mins
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Total Time
50 mins
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Servings
4 people
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Calories
408 kcal
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Course
Main Course, Soup
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Cuisine
American
Seafood Pot Pie with Puff Pastry
Description
This recipe begins by sautéing diced celery, onion, and seasonings in olive oil to develop aromatic flavors. The seafood stock and diced potatoes are added and boiled until tender, after which some potatoes and broth are blended until creamy and reintegrated into the pot. Chopped clams and smoked fish are stirred in before reducing heat to low.
The puff pastry topping is prepared by rolling it out and cutting rounds to cover individual serving bowls. The assembled pot pie is baked at 375°F until the pastry turns golden and puffed, creating a crisp top contrasting the creamy seafood filling beneath.
The chowder can be prepared 1-2 days ahead and reheated before topping with puff pastry for baking. This advance preparation helps simplify serving a warm, comforting seafood dish. Proper thawing of frozen puff pastry to a pliable state is important for easy rolling and handling.
Ingredients
- 1 tablespoon olive oil
- 1 celery diced; stalk
- 1 onion diced
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt
- 4 cups seafood stock or 1 cup clam juice + 3 cups vegetable broth
- 8 potato Or swap 3 Idaho (baking) potatoes, diced, baby Yukon gold, diced
- 2 clam tins, chopped, drained, ~6 oz each
- 4 ounces smoked fish Or substitute 1 more can of clams, such as herring, trout, oysters, or hot-smoked salmon
- ½ puff pastry Important: If puff pastry was frozen, completely thaw before using, sheet, use more or less depending on serving bowls size
Instructions
- Preheat oven to 375°F.
- Heat oil in a large soup pan over medium heat. Add the celery, and cook for about 2 minutes. Remove the celery from the pan, and set aside.
- Add onion, Old Bay, and salt, and cook for about 5 minutes until onions soften.
- Add stock and potatoes, and bring to a boil over high heat. Once the soup is boiling, lower the heat to medium, and simmer 10 minutes.
- Ladle out about one cup of potatoes, along with another cup of broth. Add to a blender, and blend until creamy. Return to pot.
- Add celery back to the pot. Add the clams and herring to the pot, and turn heat to low.
- Roll puff pastry dough out onto parchment paper.Note: This recipe was written using refrigerated puff pastry. If using puff pastry that has been previously frozen, roll it out to ¼" on a lightly floured surface.
- Place your serving bowls rim-side down onto the pastry, and press down to make an indention. Use a knife to cut the pastry along the indentation lines.
- If using oven-safe bowls:Fill the bowls with the hot seafood chowder. (Note: Soup must be piping hot when added to the bowls, or the steam created when reheating could make the pastry mushy.) Use your fingers to pull the pastry, to make it a little larger than the bowls. Press the pastry onto the edge of the bowls with your fingertips.Set the bowls on a baking sheet, and bake for about 20 minutes, or until the pastry is golden.Allow pot pie to cool for about 5 minutes before serving.If bowls are not oven-safe:Keep chowder warm on the oven. Line a baking sheet with the parchment paper used during pastry preparation. Bake puff pastry for 20 minutes, or until golden. Add chowder to soup bowls, and top with baked pastry. Serve immediately.
- Leftovers:Leftovers can be refrigerated and eaten within 1-2 days. The puff pastry may become soggy as it sits in the fridge, but the soup will still be delicious.
Notes
- The seafood chowder base can be made 1 to 2 days in advance and refrigerated.
- Reheat the chowder thoroughly before adding the puff pastry for baking.
- If using previously frozen puff pastry, thaw completely and roll out to ¼ inch thickness on a floured surface for easier handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Potassium | 1091mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 164mg | 16% |
| Iron | 7.5mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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