These hearty Alaskan halibut, shrimp and scallop
pot pies provide for a complete meal...
--(4 Individual 6” Bowl Servings)
Prep: 15 Mins.
Bake: 40 Mins.
Rest: 15 Mins.


8 tablespoons unsalted butter
1 medium sweet potato, peeled and cut into 1” pieces
½ medium red onion, chopped
1 cup celery, sliced into ½” pieces
1 cup scrubbed and sliced into ½” pieces
½ cup frozen peas
1 teaspoon dried basil
2 teaspoons old bay seasoning
2 garlic cloves, minced
½ cup all-purpose flour
4 cups milk
1 tablespoon quality white wine
½ lb. skinless and boneless halibut fillets, cut into 1" pieces
½ lb. prawns (large shrimp, I used Skagway 'Coon'), peeled, deveined, and cut crosswise into 1” pieces
½ lb. bay scallops, cut into 1” pieces with the grain
½ teaspoon sea salt
½ teaspoon ground white pepper
1 tablespoon dried parsley
1 prepared recipe of Sandra’s Pie Crust pastry (for 2 crusts), or 2 store-bought
1 large egg
1 tablespoon water


Preheat oven to 375 degrees. Line a baking sheet with foil, and set aside.

Melt butter over medium-high heat in a large Dutch oven. Sauté potatoes, onions, carrots, and celery for 12 minutes. 

Add peas, basil, old bay seasoning, and garlic; cook 1 minute. Sprinkle flour over vegetables, and cook, stirring constantly for 3 minutes. 

Whisk in milk, and white wine; bring to a boil. Reduce heat to low, and simmer 2 to 3 minute, until filling has thickened. 

Add all the seafood, pepper, and parsley, and then bring filling back up to a simmer. 

Remove from heat. 

Ladle filling into 4 individual ovenproof vessels (I used 6” ceramic bowls) within 1/2" of top edge of bowls, and let cool.

Meanwhile, roll out both pie crusts together on a lightly floured surface to 1/8” thick. Cut pastry into circles, ensuring to cut them 1” larger than the mouth of the soup bowls. Whisk together egg and 1 tablespoon water; brush underside of pastry edges with egg wash and place over bowls, pressing edges to seal, and trim edges so they are somewhat uniform around outside of bowls. Brush tops and outside edges with egg wash, and cut four small slits on top of crust to allow steam to release while baking. Place the bowls on prepared baking sheet to catch any drips.  

Bake for 40 minutes (turning half way through baking for even cooking of crusts), and bake until the pastry is golden brown and filling is bubbly. 

Allow seafood pot pies to rest for 15 minutes before serving. ~ Enjoy!

Tip: If you have leftovers and would like to reheat the seafood pot pies directly from the refrigerator, simply place them on a foil-lined baking sheet in a non-preheated oven set to 350 degrees and re-bake for 25 to 30 minutes.


Soni said...

I just love the colors and the seafood in your filling!Love that you used sweet potatoes!A great one pot meal :)

MunatyCooking said...

Your creation looks yummy! I never had this version of pot pie before, and after watching your step by step pictures, I'll for sure try it out soon, Thanks for sharing :)

sandra said...

Awe, you are so kind to say so Soni, the sweet potatoes definitely add a delicious and un-traditional twist ~ Thanks so much for your kind compliments my dear!!

sandra said...

You are welcome Muna, and thank you for your kind comments, AND for being my latest Google Friends Connect follower; I am now your's too ;) How fun this is...I hope you enjoy preparing this recipe...Love, love your site BTW!!

Unknown said...

This looks really fantastic! I've never thought to make Seafood pot pie, but seeing how amazing it looks, I'm going to have to give it a try!- Carolina

sandra said...

Thanks so much Carolina, I also tend to use other seafood such as lobster and crab as well in my seafood pot pies. Enjoy and thanks for stopping by ;)


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