In The Kitchen With Ken: Seafood Pot Pie
Instructions
Preheat oven to 325.
Place butter in a large skillet and add garlic and finely chopped onion and celery. Cook until onions are clear. Add flour, portobello mushrooms and diced potato, and cook for 6 minutes, stirring occasionally. Add heavy cream and Worcestershire, hot sauce and black pepper. Stir until everything is mixed together well. Finally, add the cream of potato soup and corn to the skillet and cook until the mixture is hot and the potatoes are soft. Add scallops to pot and stir.
Unroll one of the pie crusts and place in a deep-dish pie plate. (You could also try making individual pot pies.) Scatter shrimp, grouper and crab meat over crust. Pour filling over the top.
Cut the second pie crust into 1-inch strips and weave atop filling in pie plate. Brush the lattice crust with the beaten egg.
Bake for 35 minutes until crust is golden brown. Remove from oven, and prepare shrimp garnish.
Boil the six head-on shrimp in water with Old Bay seasoning for about 5 minutes. Remove shrimp and dust with more Old Bay. Place on top of the cooked pot pie.
