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!
Prep Time20 minutesmins
Cook Time1 hourhr5 minutesmins
Total Time1 hourhr25 minutesmins
Course: Main Dish
Cuisine: American
Keyword: Gluten free, pot pie, seafood
Servings: 8
Calories: 745kcal
Author: Rachael
Ingredients
Filling
1/2cupsalted butter
1tspgarlic salt
1large yellow onionchopped, yield should be about 11/2 cups
1/2cupBob's Red Mill Gluten Free flour
3cupspaella stock
1/2poundshrimpshelled and de-veined
1poundsea scallops
1cupfrozen corn kernels
1/2Tbssalt
11/2tspground pepper
1/2cupchopped Parsley
3Tbsheavy cream
1poundcrab or lobster meatreal if you can get it, imitation if you can't, but imitation is not gluten free* optional
Gluten Free Pastry Crust
8tablespoons1 stick unsalted butter, softened
4ouncescream cheesesoftened
1/4cupheavy whipping cream
11/2cupsplus 2 tablespoons Bob's Red Mill Gluten Free Flourplus a little more for rolling out the dough
1/2teaspooncoarse salt
Egg Wash
1large 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.