Seafood Potpie

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

A mix of succulent seafood and aromatic vegetables are enveloped in a rich and creamy sauce in this potpie. The flaky crust, browned to perfection is a fitting topping.

Ingredients

2 carrots, peeled and sliced
1 cup new potatoes, cut in chunks
1 cup broccoli florets
1 cup seafood or chicken stock
1 medium onion, peeled and diced
2 ribs celery, trimmed and sliced
1 clove garlic, peeled and minced
2 tbsp. flour
1 cup light cream or milk
Chopped parsley and dill, to taste
Pinch of nutmeg
2 cups smoked trout, cut in chunks
1 cup smoked shrimp
1 cup smoked scallops
Frozen sheeted puff pastry, thawed
Egg wash, as needed

Steps

1. Blanch carrots, potatoes, and broccoli in stock; drain.

2. Sauté onions, celery, and garlic in butter until soft. Stir in flour and cook, stirring constantly, about 5 min.

3. Add stock and cook, stirring constantly, until thickened. Add cream, parsley, dill, and nutmeg; fold in seafood. Add salt and pepper to taste.

4. Divide filling among casserole dishes; cover with pastry, crimping edges to seal, and cut a small slash in the top. Brush with egg wash and bake at 350°F, until golden, 20-25 min.

More From FoodService Director

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Managing Your Business
student shame
Let students charge meals

“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” says Sharon Glosson, executive director of school nutrition services for North East Independent School District. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy; but we’re not necessarily the creators of the policy, [nor do we] have the final say ... because that budget...

FSD Resources