Colonial Seafood Pie Recipe

Name: Colonial Seafood Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken bouillon cubes; 1/2 lb scallops; 12 oysters; 1/2 lb firm white fish fillet, diced; 5 tablespoons butter; 1/4 cup onion, chopped; 1/4 cup celery, finely diced; 5 tablespoons flour; 1/2 cup lobster meat, cooked and cut into bite-sized pieces (I used imitation); 1/4 cup dry sherry; salt & pepper; pastry dough, for a 10-inch double-crust pie

Servings: persons

2 chicken bouillon cubes
1/2 lb scallops
12 oysters
1/2 lb firm white fish fillet, diced
5 tablespoons butter
1/4 cup onion, chopped
1/4 cup celery, finely diced
5 tablespoons flour
1/2 cup lobster meat, cooked and cut into bite-sized pieces (I used imitation)
1/4 cup dry sherry
salt & pepper
pastry dough, for a 10-inch double-crust pie

1
Preheat oven to 375F 10 minutes before the pie is ready to go inches.
2
Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
3
Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
4
Remove seafood and strain the stock.
5
Reserve the stock.
6
Melt butter in a small skillet over medium heat and saute the onions and celery.
7
Stir in the flour; add the stock and cook, stirring constantly, until thickened.
8
Add the scallops, oysters, fish, lobster and sherry.
9
Season with salt and pepper; cool.
10
Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
11
Pour in the seafood mix and top with pastry.
12
Cut vents int eh top so that the steam can escape.
13
Bake at 375u00b0F for 25-30 minutes until the pastry is golden brown.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 chicken bouillon cubes, 1/2 lb scallops, 12 oysters, 1/2 lb firm white fish fillet, diced, and more.

Yes, Colonial Seafood Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Colonial Seafood Pie

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