Seafood Pot Pie
Updated: Nov 11, 2022
1/4 cup butter
1 cup chopped onion
1 cup minced celery
2 tablespoons all-purpose flour
1 1/2 teaspoons Creole seasoning
2 tablespoons dry sherry
1/2 cup grated Parmesan cheese
2 cups half-and-half
1-pound medium fresh shrimp peeled and deveined
1-pound fresh bay scallops
1 (8-ounce) container lump crabmeat, picked free of shell
Buttermilk Crust Topping:
2 cups baking mix
1/2 cup yellow cornmeal
1/2 teaspoon garlic powder
1/2 cup shredded Cheddar cheese
1 cup whole buttermilk
Preheat oven to 350 degrees F. Lightly grease a large casserole dish or pan.
In a large skillet, melt butter over medium heat. Add onion and celery and cook 6 to 8 minutes, or until vegetables are tender, stirring occasionally.
Stir in flour and cook 2 minutes, stirring constantly. Stir in Creole seasoning, sherry and cheese. Stir in half-and-half, and cook 5 minutes, or until thickened.
Remove from heat and add shrimp, scallops and crab. Spoon into prepared dish.
Spoon the Buttermilk crust topping evenly over the casserole. Bake for 35-40 minutes or until the topping is golden brown.
Directions for the Buttermilk Crust Topping:
In a medium bowl, combine baking mix, cornmeal, garlic powder and cheese. Stir in buttermilk just until dry ingredients are moistened.
Spread over the seafood mixture in the casserole dish or pan.