I’m not going to lie, I’ve been running out of ideas on what to cook lately. Luckily, I got a special request for chicken pot pie. Since you can find any other chicken pot pie recipe, I wanted to do something different. Introducing: scallop pot pie! Trust me, you will become a fan after trying this recipe!
**Helpful tips and common mistakes
As with all pot pies, start by making the crust. Making the dough is very easy to do with or without a food processor. I don’t have a food processor myself so I had to do everything by hand. You can incorporate the butter into the flour either by using your hands, a fork, or a pastry cutter. This process can be tedious but it’s easier to do if you cut up the butter into small pieces. When adding the water, stir with a wooden spoon while pouring the water, then knead by hand. If your dough is too crumbly, add a little more water.
Now for the filling. When adding the flour to the onion and fennel, you are making a roux or a thickener with the butter in the pan. Once you add the stock and let it simmer, you are letting the stock thicken.
You have a bit of freedom with what you want to put in your filling. If you’re not a fan of fennel, substitute with celery. You can add shrimp or lobster to the seafood mix and change up the frozen peas and carrots for broccoli, green beans, even fava beans.
Now I took an extra step when assembling these pot pies. I like my pot pies to have a crust on the bottom as well as the top so I made extra dough. I used individual ramekins and traced the bottom onto the rolled out dough. Cut and remove that traced circle and pat into the bottom of the ramekin. Keep in mind that if you choose to do this as well, you must make 2x the dough.
You can also do this with your baking dish or even make an entire pie shell.
Continue with the recipe as stated, laying the top with the dough. I filled my ramekins to the top; don’t worry they won’t explode!Cut slits into the top to allow the steam to escape.
Brush on the egg wash to allow the crust to become golden brown. Depending on the size of your ramekin, they may be done before 45 minutes.
Can I just say YUM! Everyone loves chicken pot pie, but adding the scallops almost makes these gourmet. The season is perfect with just the right amount of vegetables, scallops and a nice creamy sauce. A winner!
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