Seafood Pot Pie

Name: Seafood Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters baking mix; 454 grams fresh bay scallops; 59 milliliters butter; 3 Tbsps butter, melted; 237 milliliters whole buttermilk; 237 milliliters minced celery; 2 teaspoons Creole seasoning; 2 Tbsps dry sherry; 2 Tbsps all-purpose flour; 237 milliliters sliced fresh mushrooms; 1 teaspoons garlic powder; 473 milliliters half-and-half; 227 grams lump crabmeat, picked free of shell; 237 milliliters chopped onion; 118 milliliters grated Parmesan; 118 milliliters shredded Cheddar; 454 grams fresh shrimp, peeled and deveined; 118 milliliters yellow cornmeal

Seafood Pot Pie is a pescatarian main course. One portion of this dish contains approximately 70g of protein, 57g of fat, and a total of 1099 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. A mixture of creole seasoning, butter, sherry, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert.

Instructions

Preheat oven to 350 degrees F. Lightly grease 4 (2-cup) oven safe bowls.

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Bowl

Oven

Place bowls on a jelly roll pan.

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Jelly

Roll

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Bowl

Frying Pan

In a large skillet, melt butter over medium heat.

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Butter

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Frying Pan

Add onion, celery, mushrooms and cook 6 to 8 minutes, or until vegetables are tender, stirring occasionally. Stir in flour and cook 2 minutes, stirring constantly. Stir in Creole seasoning, sherry and cheese. Stir in half-and-half, and cook 5 minutes, or until thickened.

Ingredients you will need

Creole Seasoning