Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 celery stalk, diced
  • 1 medium carrot, diced
  • 1 cup potatoes, diced
  • 1 cup corn kernels
  • 1 cup green peas
  • 1 cup shrimp, peeled and deveined
  • 1 cup scallops, sliced in half if large
  • 1 cup white fish fillets, cut into bite-sized pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried dill
  • 1 cup seafood or chicken stock
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 package (14 oz) refrigerated pie crusts
  • 1 egg, beaten

Instructions:

  1. Prep the Ingredients: Before you start cooking, prepare all your ingredients. Dice the onion, garlic, celery, carrot, and potatoes, and chop the fish and seafood.
  2. Cook the Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion, garlic, celery, and carrot, and sauté until soft, about 5 minutes.
  3. Add the Potatoes and Corn: Stir in the diced potatoes and corn, cooking for another 5 minutes until the potatoes start to soften.
  4. Season and Add Seafood: Add the peas, shrimp, scallops, and white fish to the skillet. Sprinkle with thyme, dill, salt, and pepper. Stir to combine and cook for about 3-4 minutes until seafood is barely cooked.
  5. Create the Sauce: Pour in the seafood or chicken stock and heavy cream. Stir well, allowing everything to come to a gentle simmer. Let it cook for an additional 5 minutes until the sauce thickens slightly. Remove from heat and set aside.
  6. Preheat the Oven: While the filling cools slightly, preheat the oven to 400°F (200°C).
  7. Assemble the Pot Pie: Roll out one pie crust and place it into a 9-inch pie dish. Pour the seafood filling into the dish. Top with the second pie crust, sealing the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.
  8. Apply Egg Wash: Brush the top crust with the beaten egg to give it a beautiful golden color.
  9. Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and flaky.
  10. Cool and Serve: Allow the seafood pot pie to cool for about 10 minutes before slicing and serving. Enjoy!