Seafood Pot Pie

An American classic perfect for celebrating thanksgiving. 


  • 115g unsalted butter
  • 225g cups thinly sliced yellow onion
  • 225g thinly sliced fennel
  • 225g thinly sliced celery
  • 225g thinly sliced carrots
  • 62g all-purpose flour
  • 100ml dry white wine
  • 700ml fish stock
  • 60ml heavy cream, divided
  • 1 tablespoon salt
  • ½ teaspoon ground black pepper
  • 1 fillet halibut, skin removed, cut into 1-inch pieces
  • 225g scallops, halved horizontally
  • 225g peeled and deveined king prawns
  • 450g crabmeat, picked over
  • 170g frozen green peas
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1 large egg, lightly beaten
  • 1 packet frozen puff pastry sheets, thawed


  1. Over a medium-high heat melt butter in a large saucepan. Add the onion, fennel, celery, and carrots and cook until the vegetables are softened and onion is translucent. Add flour and stir to coat vegetables well, stirring for 1 minute. Then add the wine and stir until it has evaporated and the mixture creates a slurry. Add fish stock and 3 tablespoons of cream, stirring until the mixture thickens into a creamy sauce. Season with salt and pepper, then gently fold in seafood, green peas and parsley.
  2. Reduce the heat and bring the mixture to a low simmer until sauce is warm again but the seafood will not be completely cooked through. Separate the mixture into 5 individual ramekins.   
  3. Preheat oven to 190 'C. 
  4. Whisk egg and remaining 1 tablespoon heavy cream in a small bowl. Place the defrosted puff pastry sheets on a lightly floured work surface. Place a square of pastry over each bowl and brush the top with egg wash. Create a few small slits in the centre of the pastry to allow steam to vent during cooking. 

  5. Place baking sheet with individual portions in the preheated oven and bake for about 40 minutes until the pastry is golden brown. 
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