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!
Thank you Bob’s Red Mill for sponsoring this post! All opinions are my own.
With the holidays here, not even right around the corner any more, but here… I mean have you been to the store lately??? Christmas decorations EVERYWHERE!!
Anyway, I digress. With the holidays here I am filling my home with all kinds of baked goods. And trust me it is amazing. I definitely am going to need another pair of fat pants.
But one thing I noticed is a lot of my readers are gluten free. Now, I realize this is not a gluten-free blog. Nor will it ever be. I love me some gluten. But my sister in law is Celiac, and so I try to make things she can enjoy! Let’s just say I’ll do my best to make a gluten free item here and there.
And truthfully there is no reason not to, with Bob’s Red Mill Gluten Free 1-to-1 baking flour, making things gluten free is ridiculously easy. You just follow your favorite gluten filled recipe, and replace the traditional flour with the Bob’s Red Mill Gluten Free blend.
Now I know what you are thinking…”uh I have tried just replacing with gluten free versions, it doesn’t work!!” But it does with this flour. It is formulated with finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum to give you those chewy, springy baked goods you really want!
I tried it with baked goods like Chocolate Chip Cookies, not just in stuff where there is a little flour thickener or something. Anyway, no matter how I used it, things turned out great. No one even knew the difference.
Don’t just take my word for it, click for this coupon for $1 off any Bob’s Red Mill product, and try it yourself. I think you will find it is as good as the claims say. It even browns!!! The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning, for those times you need that golden glow!
Should we get to this pot pie? I think so too. I figured with the holidays here, and treats galore, you guys might like something that is decadent, and a real treat…but a savory one!! High five right?
And so the birth of this (dare I say?) phenomenal gluten free seafood pot pie. Now this is no traditionalpot pie. Not only did I use scallops and shrimp, but I also use a paella base broth as opposed to a chicken or fish stock, to get a unique flavor.
One night I was watching the cooking channel, and someone was making a seafood pot pie. Of course it was like 11 o’clock at night, and there was no way I was going to get my butt out of bed and make it then, but I was super hungry, and it sounded so good. And I have been dreaming about it since. So I finally just made it. With lots and lots of tweaks, cuz, ya know…I’m such a rebel.
Totally drool worthy. I am serious. I get nervous about making such claims because everyone has different taste buds. But my daughter and son loved it. I loved it. The intern that lives with us loved it. My sister-in-law and her hubby both loved it. So I figured if a foreigner, multiple children, and my very blunt sister-in-law are all telling me it is a win, I feel confident saying it is a win!
Gluten Free Seafood Pot PiePrint Pin Rate
- 1/2 cup salted butter
- 1 tsp garlic slat
- 1 large yellow onion chopped, yield should be about 11/2 cups
- 1/2 cup Bob's Red Mill Gluten Free flour
- 3 cups paella stock
- 1/2 pound shrimp shelled and de-veined
- 1 pound sea scallops
- 1 cup frozen corn kernels
- 1/2 Tbs salt
- 11/2 tsp ground pepper
- 1/2 cup chopped Parsley
- 3 Tbs heavy cream
- 1 pound crab or lobster meat real if you can get it, imitation if you can't, but imitation is not gluten free* optional
Gluten Free Pastry Crust
- 8 tablespoons 1 stick unsalted butter, softened
- 4 ounces cream cheese softened
- 1/4 cup heavy whipping cream
- 11/2 cups plus 2 tablespoons Bob's Red Mill Gluten Free Flour plus a little more for rolling out the dough
- 1/2 teaspoon coarse salt
- 1 large egg beaten with 1 Tbs cream
- Mix together cream cheese, butter, and heavy whipping cream
- Stir in flour and salt, until a ball forms.
- Refrigerate for 20 minutes while making the filling
- Melt half the butter in a large pan over medium-high heat, and pan sear your scallops for 1-2 minutes per side
- Add shrimp in, toss, and then put in a bowl, set aside
- In the same pan you cooked the scallops and shrimp, add onion and carrots, and cook 10-15 minutes until onions are translucent
- Add in parsley and give it a good stir.
- Add in 1/2 cup Bob's Red Mill Gluten-Free flour to veggies and cook for one more minute, remove from heat
- Meanwhile heat stock, bring to a simmer then add cream, salt, and pepper, and stir
- Slowly combine liquid and veggie mixture
- Stir in cooked shrimp, scallops, and the crab or lobster meat!
- Pour into a 91/2 inch pie baking dish and set aside
- Preheat oven to 375
- 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.
- Put over filled baking dish, cut a few air vents for steam
- Whisk together the egg and cream (egg wash)
- Brush pastry dough with egg wash
- Bake for 65-70 minutes until top is golden brown and contents are bubbly.
You will have a little leftover pastry dough, which can be kept in the refrigerator for 2 days.
And just to reiterate how versatile this 1-to-1 Gluten Free Flour is, I am going to share ANOTHER gluten free recipe with you tomorrow. Remember this Pumpkin Cake Roll? Check back tomorrow to find the gluten-free version of it!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
And if you are looking for other gluten free dinner options be sure to check out this Kickin’ Orange Chicken!