scallop pot pie

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!scallop pot piescallop pot piescallop pot pie

Serves 6

Seafood pot pie

1 hr, 45 Total Time

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  • 1 1/2 cups ap flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup cold unsalted butter, diced
  • 1/4 to 1/3 cup ice water
  • Filling
  • 3 cups fish stock or clam juice
  • 1 pound bay scallops
  • 1/2 cup unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups chopped yellow onion (1 large)
  • 1/2 cup chopped fennel
  • 1/2 cup all-purpose flour
  • 1 tbsp Pernod
  • salt and pepper
  • 3 cups frozen vegetable mix (peas, corn and carrots)
  • 1 egg beaten with 1 tbsp water for egg wash


  1. Make the pastry by mixing the flour, salt and baking powder in a food processor for 10 seconds. Add the chopped cold butter and pulse 10 times or until the butter is the size of peas. With the motor running, slowly add the ice water, mixing just until the dough comes together. Transfer the dough onto a counter lightly dusted with flour. Quickly knead into a ball, cover with plastic and chill in the fridge for 30 minutes.
  2. Prepare the filling. Bring the fish stock or clam juice to a simmer in a medium pot. Add the scallops and cook for 2 minutes, just until firm. Remove the scallops with a slotted spoon and reserve the stock.
  3. Heat the butter in a saute pan over medium heat. When the butter has melted, add the garlic, onion, and fennel. Saute until the onions are translucent, about 10 minutes. Add the flour and cook for another minute.
  4. Slowly whisk in the stock into the onion and flour mixture. Add the Pernod and season with salt and pepper. Simmer for 3 minutes or until the sauce is thickened.
  5. Add the scallops and frozen vegetable into the onion and fennel mixture. Stir to combine. Pour the contents into a 9x13x2 inch baking dish or individual ramekins.
  6. Preheat oven to 375 degrees.
  7. Remove the dough from the refrigerator. Roll out the dough to fit the size of your baking dish or ramekins with about 1/4 inch overlap. Brush the outside side of your dish with the egg wash then lay the dough on top of the filled dish. Press it lightly to adhere to the egg wash and brush the top of the dough with more egg wash. Cut three slits in the top of the dough to allow the steam to escape. Place the baking dish or ramekins on a lined baking sheet and bake in the oven for 1 hour and 15 minutes or until golden brown. The ramekins will take about 45-55 minutes. Serve hot.



504 cal


23 g


59 g


17 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

**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.
scallop pot pieNow 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.
scallop pot pieYou 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.
scallop pot pieNow 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.
scallop pot pieContinue 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!scallop pot pieCut slits into the top to allow the steam to escape.
scallop pot pieBrush 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!
scallop pot pie


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.