Seafood Pot Pie

Ingredients and Weight:

• 1 lb frozen shrimp, peeled and deveined
• 1 lb frozen scallops
• 1 lb frozen peas and carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pre-made pie crust
• 1 egg, beaten

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add celery and onion and cook until softened.
3. Stir in flour and cook for 1 minute.
4. Gradually whisk in chicken broth and heavy cream. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
5. Stir in shrimp, scallops, peas and carrots, thyme, rosemary, salt, and pepper. Cook for 5-7 minutes, or until seafood is cooked through.
6. Pour mixture into a 9-inch pie dish.
7. Roll out pie crust and cut into strips. Arrange strips over pot pie.
8. Brush strips with beaten egg.
9. Bake for 30-35 minutes, or until golden brown.

Nutritional Information:

• Calories: 300
• Fat: 15g
• Carbohydrates: 30g
• Protein: 20g

Dish Characteristics:

• Creamy and savory filling
• Flaky and golden crust
• Comforting and satisfying
• Perfect for a cold night or special occasion

User Comments:

• "Absolutely delicious! The seafood was tender and flavorful, and the pot pie crust was flaky and perfect."
• "This dish was easy to make and turned out great. My family loved it!"
• "I added some chopped broccoli to the filling, and it was even better!"
• "I used a store-bought pie crust to save time, and it still came out delicious."
• "This is a keeper recipe. I will definitely be making it again."

Special Precautions and Tips:

• Use fresh and high-quality seafood for the best flavor.
• If you don't have a pre-made pie crust, you can make your own using your favorite recipe.
• Be sure to cook the seafood through before adding it to the pot pie filling.
• Serve the pot pie hot, topped with a dollop of sour cream or melted butter.