Scallop shell pies are a nice touch in the savory pie world, I guess you could say it’s a seafood inspired twist on a classic!
We are only in the month of March, so there’s plenty of time to savor comfort food at its finest. Typically, pot pie does not have an abundance of ingredients so it is imperative to build a good flavor profile.
When making the sauce, I always use stock as opposed to water. Any thickened sauce depends on a roux. Making sure its cooked to a light golden brown helps to avoid the ‘flour’ taste and allows the other ingredients to come to the forefront.
Within the loose definition of a ‘pot pie’, its easy to add (or remove) flavors that interest you. Its all about creative expression!
When choosing the pastry, there are no right answers, just numerous possibilities that depend on the maker. Modern convenience embraces the use of puff pastry as a flakier, more delicate solution. You could call it a weeknight comfort food’s best friend.
This pot pie is made with a puff pastry ‘scallop shell’ lid and no bottom crust. The golden crust acts like a piece of bread and soaks up some of the decadence with every bite. Adding scallops to a creamy vegetable based filling creates an amazing meal.