Seafood Pot Pie
Ingredients
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1/2 cup finely chopped green onion
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1/2 cup finely chopped red bell pepper
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1/2 cup finely chopped celery
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3 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup milk
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1 cup frozen cooked shrimp, thawed
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2 cans (6-ounce) lump crabmeat
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1 package (10-ounce) frozen creamed corn, thawed
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1 cup cooked Yukon Gold potatoes, cut into chunks
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1 pinch of ground cayenne pepper
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1/2 teaspoon garlic powder
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Salt
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Ground white pepper
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1/2 package (15-ounce) refrigerated piecrust
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1 tablespoon chopped Italian parsley
Directions
1.
In a large saucepan over medium heat, melt butter. Add green onion, bell pepper, and celery. Saute for approximately 5 minutes until vegetables are tender. With a slotted spoon, remove vegetables to another bowl, leaving as much butter in pan as possible.
2.
Add flour to butter in pan, whisking until smooth. Add milk and whisk until smooth. Let simmer until sauce thickens.
3.
Add shrimp, crabmeat, potatoes, corn, and seasonings. Simmer until mixture is heated through. Divide mixture among 4 oven-proof baking dishes.
4.
Unroll piecrust on a floured surface. Sprinkle with chopped parsley, and roll out to 1/8-inch thickness. Cut dough into 4 pieces and top each baking dish with a piece, trimming off excess. Cut a fish shape in the center to vent steam.
5.
Bake in 400 degree oven for 25 minutes, or until crust is golden brown.
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