Seafood Pot Pie (gluten free)

A gluten free pastry crust over a rich, hearty, untraditional seafood pot pie, makes for the perfect indulgent holiday meal, or for a weeknight dinner, or a special occasion!  This recipe comes to us from Rachel Yerkes at Eazy Peazy Mealz.

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Votes: 6
Rating: 3.67
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Servings 6 - 8servings
Prep Time 30minutes
Cook Time 1hour 5 minutes
Submitted By Rachel Yerkes: Eazy Peazy Mealz
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 3.67
You:
Rate this recipe!
Servings 6 - 8servings
Prep Time 30minutes
Cook Time 1hour 5 minutes
Submitted By Rachel Yerkes: Eazy Peazy Mealz
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Pastry Dough
  1. Mix together cream cheese, butter, and heavy whipping cream.
  2. Stir in flour and salt until a ball forms.
  3. Refrigerate for 20 minutes while making the filling.
Filling
  1. Melt half the butter in a large pan over medium-high heat, and pan sear your scallops for 1-2 minutes per side.
  2. Add shrimp in, toss, and then put in a bowl; set aside.
  3. In the same pan you cooked the scallops and shrimp, add onion and carrots, and cook 10-15 minutes until onions are translucent.
  4. Add in parsley and give it a good stir.
  5. Add in ½ cup Bob's Red Mill Gluten-Free flour to veggies and cook for one more minute, remove from heat.
  6. Meanwhile heat stock, bring to a simmer then add cream, salt, and pepper, and stir.
  7. Slowly combine liquid and veggie mixture.
  8. Stir in cooked shrimp, scallops, and the crab or lobster meat!
  9. Pour into a 9½ inch pie baking dish and set aside.
  10. Preheat oven to 375°F.
  11. Remove pastry dough from fridge and roll out so it is big enough to cover the baking dish with a little extra to go over the edge and hold it in place. It should be about half a centimeter thick.
  12. Put over filled baking dish, cut a few air vents for steam.
  13. Whisk together the egg and cream (egg wash).
  14. Brush pastry dough with egg wash.
  15. Bake for 65-70 minutes until top is golden brown and contents are bubbly.
Recipe Notes

Feel free to add 1 cup frozen peas! They make a perfect addition.
You will have a little leftover pastry dough, which can be kept in the refrigerator for 2 days.

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