Tante Yvonne's Seafood Pot Pie (Pot-en-Pot), a recipe from the Magdalen Islands on the Worldwide Gourmet

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Tante Yvonne's Seafood Pot Pie (Pot-en-Pot) Recipe

Recipe

Total time: 1hr to 2hr

Preheat the oven to 180° C (350° F)
Preparation time: 15 minutes
Cooking time: About 1 hour

Difficulty: Easy

Chef's Note

"Pot-en-pot" is a savoury pot pie consisting of fish or seafood and potatoes in pastry.

Ingredients

Ingredients for 6-8 servings

- 250 ml (1 cup) water

- 500 ml (2 cups) potatoes, diced

- 500 ml or 450 g (2 cups/1 lb.) scallops, in small pieces

- 500 ml or 450 g (2 cups/1 lb.) frozen lobster or lobster meat in small pieces

- 500 ml or 450 g (2 cups/1 lb.) shrimp

- 250 ml (1 cup) celery, finely diced

- 250 ml (1 cup) onion, finely chopped

- 1 medium carrot, grated (not too fine)

- 60 ml (1/4 cup) chopped shallot

- 1 tsp. seafood seasoning

- Salt and pepper

- 1 can of evaporated milk

- 125 ml (1/2 cup) butter

- 4 tbsp. cornstarch

Pastry

- 1 liter (4 cups) flour

- 2 tsp. parsley

- 8 tsp. baking powder

- 200 ml (3/4 cup) shortening

- 2 tsp. salt

- 450 ml (1 3/4 cup) milk

- 2 tsp. dry mustard

Method

Preparating the pastry

Combine the dry ingredients.
Cut in the fat, add the milk and mix well.
Roll the dough out with a rolling pin to a thickness of 5 mm (1/5") and line the bottom and sides of a 20 x 37.5 x 7.5 cm (8 x 15 x 3") baking dish.
Set the remaining pastry aside for the top crust.

Preparing the seafood filling

Place the water, potato, lobster, shrimp, scallops, celery, onion, shallots, carrot and seasonings into a large saucepan. Bring to a boil and cook the mixture for 10 minutes.
Add the evaporated milk and the butter.
Dissolve the cornstarch in some cold water and stir in to thicken.
Pour the mixture into the pastry-lined baking dish.
Brush the edges of the pastry with milk.
Place the top crust on top and crimp the edges with a fork to seal.
Cut some wavy steam vents in the top crust. Bake in a 180° C (350° F) oven for 30-50 minutes or until nicely browned.

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