Seafood pot pie

Seafood pot pie

Another classic comfort food. Not matter what the filling, chicken, seafood or even plain ol veggies, there is something bout a pot pie that makes you wanna eat it specially if the weather is cold outside.

Ninitha Koya


  1. 1 1/2 Cups Mixed vegetables
  2. 2 Cups seafood fish prawns crab meat Mixed - , and
  3. 4 Tablespoons Flour
  4. 1/2 Cup Milk
  5. 1/2 Cup chicken stock Homemade
  6. 4 Tablespoons Cream cheese
  7. 1 Teaspoon pepper , freshly ground
  8. 1 Cup Flour
  9. 2 Teaspoons Baking powder
  10. 1 Teaspoon pepper , ground
  11. 1 Teaspoon Salt
  12. 1 Cup Milk
  13. 1/2 Cup butter , melted


50 mins
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    To a large skillet with a little oil or a greased with some cooking spray, drop your veggies and sauté until they are soft.

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    Sprinkle salt to taste and then add your mixed seafood. Move it around the pan until everything is well cooked.

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    Now sprinkle the flour and mix well until everything in the pan is slightly coated with flour.

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    Add the milk to it to create your white sauce.

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    Now add the chicken stock to it. Lower the heat and allow the sauce to thicken.

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    While the sauce is thickening, add the cream cheese to make it creamy. Mix well. Let it cook for another 2 minutes and remove from heat. If the mixture has become too thick then loosen it up with a little extra stock. Keep aside.

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    Scoop the mixture into individual ramekins almost all the way full.

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    Now for the crust, mix together all the dry ingredients and pour in the milk. Mix really well.

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    Now add the melted butter and mix some more making sure that there are no clumps.

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    Spoon this mixture into the almost full ramekins evenly.

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    Bake at 425 for 30 minutes or until the crust has turned golden.

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    Remove and dig in immediately. A scorched tongue is but only a small sacrifice in front of this creamy divinity,

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