Gluten Free Seafood Pot Pie
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!
Servings: 8
Calories: 745kcal
Equipment
Ingredients
Filling
- 1/2 cup Salted butter
- 1 tsp Garlic salt
- 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 Kosher salt
- 11/2 tsp Black pepper
- 1/2 cup Fresh parsley chopped
- 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 Unsalted butter 1 stick, softened
- 4 ounces Cream cheese softened
- 1/4 cup Heavy 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
Egg Wash
- 1 Large egg beaten with 1 Tbs cream
Instructions
Pastry Dough
- 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
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.
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.
You will have a little leftover pastry dough, which can be kept in the refrigerator for 2 days.
Nutrition
Calories: 745kcal | Carbohydrates: 75g | Protein: 34g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 271mg | Sodium: 2109mg | Potassium: 372mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1635IU | Vitamin C: 7.5mg | Calcium: 199mg | Iron: 4.9mg