seafood

How to Make Seafood Pot Pie

Looking to find great seafood choices while you are still sheltering in place; and even after restrictions start to relax a bit?

My friends at Inland Seafood, continue to offer order online with next day delivery services in Charlotte and now in the Raleigh area as well!

I am delighted to help them spread the word about this great new direct to the public side of their locally run business. The list of offerings changes up everyday, so check back and order daily.

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Its the very easiest way I know of to shop for high quality seafood. In addition to delicious fresh and frozen fish and shellfish, you can order chicken, beef, pork, lamb , cheese and charcuterie. All delivered to your door.

Order every day by noon Sunday-Thursday for next day delivery.

Here’s the Video Recipe

To inspire you today, here is my video recipe for seafood pot pie.

I shared it on FB about a month or so ago. It’s such a delicious recipe I thought it would be fun to revisit it here. I used fillets of rockfish, but you can use whatever you’d like – shrimp, scallops, crab, catfish, swordfish, halibut all work well.

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The finished Seafood Pot Pie – just before we dove in!

Variations on the Theme

And, it goes without saying, that you can also make this recipe with chicken or pork. You’ll just want to cook the chicken or pork first. On the grill, in a saute pan or in the oven. Here is the link to my favorite recipe for roasted chicken . The recipe is at the end of a post I wrote in honor of Julia Child’s birthday last year. Leftovers could easily enjoy a repeat performance in place of the seafood, in this easy pot pie recipe.

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Here is the seafood pot pie before I topped it with a crust. You could easily go crustless with this one if you’d like and as I mentioned in the recipe, simply serve it over rice, quinoa, or your favorite noodles.

Heidi’s Seafood Pot Pie

2 Tbsp. butter

several sprigs of fresh thyme or about a teaspoon of dried thyme leaves

2 Tbsp. flour ( any kind works well)

1 1/2 cups of Vegetable or chicken stock

1/2 cup heavy cream or half and half (or use a barista-style oatmilk or unflavored Nut Pod creamer)

About a pound of your favorite seafood fillets, cut into to bite sized pieces

2-3 cups of a seasonal veggies. This recipe included carrots from Laughing Owl Farm & New Town Farms. Both of these farms sell at the Matthews Community Farmers Market. Mushrooms from Urban Gourmet Farms available at the Matthews Community farmers market and the Southend Market at Atherton and broccoli from Burton Farms available on Saturdays at the Charlotte Regional Farmers Market and at the farm store in Lincolnton, NC.

For more farmers markets and farm stores where you can shop local in and around Charlotte every weekend and weekdays, too, check out this list!

Tips on How to Shop Local from Heidi Billotto

1 refrigerated pie crust. For this recipe I used a refrigerated crust from Immaculate baker – but here is a recipe to make your own.

What to do. Its soooo easy!

Melt the butter or olive oil in a saute pan. Add the thyme leaves. When the butter is hot and sizzling, add the flour.

Stir cook until the flour becomes absorbed by the butter or oil to form a roux. This is what will thicken your sauce.

Once all the flour is absorbed, add the broth and stir until is has thickened slightly. Remove from the heat and add in the cream. Congratulations! You have made a Sauce Veloute!

Now for the seafood…

Cut the seafood into bite sized pieces, removing any pin bones with a pair of pliers.

Cut the veggies into bit sized peices as well. You can saute them if you would like as I did the mushrooms in the video; or just leave them raw.

Combine the seafood and veggies in an oven to table casserole dish. Add in the sauce. Top with the pie crust, crimping it slightly around he edges. Trim it a bit if you would like. Brush the top of the crust with a bit of milk or cream for nice browning. Use a knife to cut slits in the top of the crust just as you would a pie. These slits help to release the steam as everything bakes.

Bake in a preheated 375 degree oven for about 25-30 minutes. Enjoy!

Find your favorite wine pairing, as I did, from my friends at The Assorted Table at 7th Street Market in Charlotte. Remember, they also deliver on orders over $100!

If you loved this recipe….

Why not join me for one of my online cooking classes. The 2020 May and beginning of June list of online classes is here. And I am adding on new classes all the time. Each class is 90 minutes and I’ll share recipes for 3 different dishes in each class. We do it all via Zoom and it’s a blast. The cost is just $25 for the class, plus you get the recipes from me via email. You’ll also receive a private link back to the video after the fact. If a class time and date doesn’t work for you, order the video replay and the recipes for just $16.

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Email me at HeidiBillotto@gmail.com to make your reservation for any of the online classes or to order a copy of a video replay

Here is what’s on the horizon, hope you can join in the fun really soon!

Tuesday May 12, 3-4:30pm – On the Farm at Tega Hills Farm

Thursday May 14, 4-5:30 pm – Cooking with Olive Oil and Vinegar 

Wednesday, May 20, 4-5:30 pm – Springtime Hors D’oeuvres

Thursday May 28, 4-5:30 pm – Open a Bottle, A Package or a Jar.  Quick local ways to shortcut summer meal prep

Tuesday June 2, 3:30-5 p.m. – Summer Seafood

While these group cooking classes are not intended to be a a cook along sort of experience, we can make that happen if you would like. I’m reserving that opportunity for private individual or group virtual cooking class experiences.

As always, simply email me if you’d like to set up private online cooking classes for your friends, families, neighborhood or co-workers and we’ll get a date on the calendar!!

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