Seafood Pot Pie

Ingredients:

3 Carrots
2 stalks Celery
1/2 Onion
6 cloves Garlic
1 large Shallot
1 large Red Potato
2 Lobster Tails
10 Scallops
1/4 Shrimp (peeled)
1 can Evaporated Milk
1 cup Water
2 Tbsp Lobster Base
Cornstarch
Herbes de Provence
Thyme
Seafood Seasoning
Butter

Making the Filling:

Dice the carrots, celery, shallot, onion

Dice the potato and soak in cold water, so it doesn't turn color.

Step 1:

Cut the seafood into bite-sized pieces.

Step 2:

Saute the vegetables off in 1/2 stick of Butter for about 6 minutes.

Step 3:

Add the water, lobster base, seafood and remaining seasonings and simmer for another 6 minutes.

Step 4:

Add the evaporated milk and bring back to a boil. Make a cornstarch slurry and slowly add it to the filling until it becomes thick.

Step 5:

Making the Dough:

2 cups Flour
1 Tbsp Baking Powder
1 Tbsp Dry Mustard
1 Tbsp Seafood Seasoning
2 Tbsp Parsley
5 Tbsp Butter (room temperature)
3/4 cup Milk
Salt

Combine all the dry ingredients together. Cut in the butter and squeeze any big chunks away. Add the milk and knead for about 7 minutes.

Step 6:

Roll 1/2 the dough out to a 1/4 of an inch and line a 9" pie pan.

Step 7:

Pour the filling into the crust.

Step 8:

Roll the remainder of the dough out and top the pot pie with it. Fold the edges under and crimp them. Cut a few slits in the center to let the steam out.

Step 9:

Bake at 350F for 45min to an hour until crust is browned.

Step 10:

Plate your seafood pot pie.