Seafood Pot Pies

Looking for some quick and easy comfort food as we head into fall. This is a 30 minute meal, and enhances those memories of chicken pot pies.

Ingredients

• Puff Pastry

• 1.5 lbs of seafood. I used Shrimp and scallops. Crab meat would be nice

• 4 tbsp unsalted butte

• 1 small onion, diced

• 3 cloves garlic minced

• 1/8 t red pepper flakes

• 1 cup diced carrots

• 1 cup frozen peas or wilted spinach. Frozen spinach is pre-wilted.

• ⅓ cup all-purpose flour

• 2 cups seafood or chicken broth

• 1 cup heavy cream

• 1 t B&Gerk

• B&G to taste

• 1 cup shredded sharp cheddar

• 1 egg, beaten with a smidge of water

• 2 tbsp fresh chives, chopped

Form puff pastry into ramekins, save and scraps for topper. Brush egg wash over the puff pastry and scraps. I used a little foil around the upper edge so it would not burn. Cook to package instructions

In a medium pot, add butter, carrots, and onion. Cook on medium heat for ~3 min. Add Garlic, heat until it starts to brown. Whisk in flour

Whisk in Broth, then the cream. Whisk in the B&Gerk. Reduce heat as it starts to simmer. Simmer until it thickens.

Fold in seafood and peas/spinach. Cook for about 3 minutes. Fold in cheese. Put the pot on the warming center of the stove until the puff pastry is done.