Old Bay Seafood Pot Pie

A really good seafood pot pie is one of the most memorable dinner pies you can create. Take your time, and settle in for a few hours of delightful puttering.

Ingredients

For the pie:

• 1 recipe Go-To Pie Dough (see link to recipe in directions), divided as instructed in step 1 and refrigerated

Old Bay Seafood Pot Pie

For the filling:

• 2 pounds mussels, scrubbed and debearded
• 1/2 cup dry white wine
• About 2 cups bottled clam juice
• 8 ounces large shrimp, peeled and deveined
• 4 tablespoons (1/2 stick) unsalted butter
• 1 medium onion, finely chopped
• 1 celery rib, chopped
• 8 ounces white mushroom caps, sliced
• 2 or 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2-1/4 teaspoons Old Bay Seasoning
• 1/3 cup plus 1 tablespoon half-and-half, divided
• 1 cup peeled and finely diced red-skinned potato
• 1 cup frozen green peas (no need to thaw)
• 1/4 to 1/2 cup canned or fresh diced tomatoes
• 1 egg beaten

Instructions

1. Prepare the dough as instructed, dividing it into four to six equal pieces, depending on the size of the individual pot pie dishes you’ll be using (they should each have a capacity of 1 to 1-1/4 cups). The pastry will be used for the top crust—there is no bottom crust—so unless your dishes are more than, say, 5 inches wide, you can probably get six out of a single batch of dough. Wrap each piece of dough in plastic wrap and refrigerate for at least 1-1/2 hours. While the dough chills, butter your pot pie dishes and set them aside.
2. Put the mussels in a large pot and add the wine. Cover and bring to a boil over medium-high heat, then steam the mussels for 5 to 7 minutes. Using a slotted spoon, transfer the mussels to a large bowl and set aside to cool, reserving their cooking broth. Discard any that haven’t opened.
3. Line a colander with cheesecloth and place it inside another bowl. Pour the mussel broth through it to strain out any particles, then pour the strained liquid into a 2-cup measuring cup. Set aside. When the mussels are cool enough to handle, pick the meats from the shells (discard the shells) and set aside.
4. Rinse the original pot and put it back on the stove. Add enough clam juice to the mussel broth to make 2 cups. Pour these 2 cups into the pot, then add another 1/2 cup clam juice. Bring to a simmer over medium heat and add the shrimp. Cover and poach just until the shrimp are opaque and cooked through, 2 to 3 minutes. Pour the broth and shrimp into a bowl and set aside. Put the pot back on the stove over medium heat.
5. Melt the butter in the pot, then stir in the onion, celery, and mushrooms. Cook the vegetables until the onions are translucent, 5 to 6 minutes, then stir in the garlic, flour and Old Bay. Cook, stirring, for 1 minute, then add the shrimp and broth. Cook for several minutes, stirring, until the sauce thickens. Add 1/3 cup half-and-half and simmer gently for a minute or two. Remove from the heat.

Source Blog HERE

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