Angie's Seafood Pot Pie
By: Angie Zafereo
Published: Thursday, October 7, 2010 - 8:30am

Ingredients




2 cups 2 tablespoons plus 1 ⁄ unsalted butter, divided
3 cups chopped leeks
1 cup chopped celery
1 cup chopped carrots
1/4 cup all-purpose flour
2 cups peeled, diced nude potatoes
2 bottles (8- ounce) clam juice
2 teaspoons lemon zest
1 1/2 teaspoons seafood seasoning
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 cup frozen spinach
1 pound lump crab or lobster, drained and picked
1 package (14.1- ounce) refrigerated pie crusts, or homemade pie crust
1 large egg, beaten

Preparation

1 Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add next 3 ingredients; cook 5 minutes. Stir in flour; cook 1 minute. Add potatoes and next 5 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes or until potatoes are tender. Remove from heat. 2 Melt remaining 1⁄2 cup butter in a small skillet over medium-low heat. Cook 3 to 4 minutes, stirring constantly, until butter is golden brown and fragrant. Stir browned butter, spinach, and seafood into vegetable mixture. 3 Unroll pie crusts on work surface; invert 6 (10-ounce) ramekins or custard cups onto pie crusts. Cut around edges of ramekins with the tip of a sharp knife to make circles. Spoon seafood mixture evenly into ramekins. Whisk together egg and 1 tablespoon water. Brush pie crust circle edges with egg wash; place 1 circle, egg wash side down, over seafood mixture in each ramekin, pressing down to seal to 4 slits in each crust to vent. Place on a foil- or parchment-lined baking sheet.

About


This is a recipe that I created a while back for seafood pot pie. I prefer crab or lobster in this recipe.  All you need is a salad you have a complete meal.  You can use different vegetables this recipe if you desire.