Faidleys Fish and Shrimp Pot Pie

This is a hearty fall or winter entrée using fresh or frozen fish and shrimp. If using frozen items, let them thaw and drain to reduce water content. Any firm fish, cod, haddock, hake or halibut may be used, and we suggest you free the extra for another hearty meal that can be heated up and served over biscuits. The pot pie serves 6-8 people. Recipe may be cut in half for smaller pot pie.

Ingredients

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Fresh Rosemary

2 tsp

Freshly sliced leeks on a wooden cutting board with a sharp knife, ideal for cooking and food preparation themes.

Leak

1 Whole Leek Sliced and rinsed including white and green section

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Salted Butter

1 Stick

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Salt and Pepper

To taste.

Close-up of a hand frothing milk in a measuring cup, high angle view.

Half and Half Cream

1 Cup

Fennel Bulb

1 Fennel Bulb roughly cut into 1/2 inch sliced and roughly chopped into bite size pieces

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Flour

2 tbl

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Potatoes

3 Cups of 1/2 inch cubed potatoes

Top view of fresh organic carrots with greens on a white background.

Carrot

1 Shredded Carrot

Freshly cooked prawns arranged elegantly on a dark slate surface, captured in a gourmet food style.

26-30 Shrimp

1/2 lb peeled and deveined 26-30 Shrimp

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Cheddar Cheese

2 Cups of Shredded Cheddar Cheese

Packaged Pie Crust

2 pieces of Pie Crust

cheese, gouda, slice, sweet milk, dairy, healthy, food, gouda, gouda, gouda, gouda, gouda

Smoked Gouda

3 Cups of Shredded Smoked Gouda

Close-up of hands applying egg wash to dough in a baking pan, creating delicious homemade bread.

Egg Wash

.

Fish

2 1/2 lbs. Fish cut into 1/2 inch cubes

Detailed shot of Parmigiano Reggiano cheese showcasing its textured and aged surface.

Parmesan Cheese

1 Tbl grated parmesan Cheese

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Smoked Bacon

1/2 pound cut into 1/2 inch slices

Close-up of chopped garlic on a wooden cutting board with a stainless steel knife.

Chopped Garlic

2 tbl

A sprig of fresh thyme displayed on a white marble texture background, viewed from above.

Diced Fresh Thyme

2 tsp

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Dry white wine

1 Cup

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Diced Fresh Tarragon

3 tsp

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Chicken Stock
1 1/2 cup Chicken Stock

Cooking time:

25-30 Minutes

Difficulty:

Intermediate

Servings:

6-8

Instructions

STEP 01

Thaw pie crust and preheat oven to packaged pie crust instructions.

STEP 02

Sauté bacon pieces until almost crisp.

STEP 03

Add, 1/2 stick of butter, leek, fennel, and carrot to bacon. Sauté until vegetables are slightly translucent.

STEP 04

Salt and Pepper to taste. Add Rosemary, thyme, tarragon, and garlic. Stir to mix.

STEP 05

Add 1/2 stick of butter. Stir into mixture.

STEP 06

Sprinkle mixture with flour. Stir in to incorporate the flour.

STEP 07

Add chicken stock and wine. Stir contents all together. Simmer for 2-4 minutes.

STEP 08

Add potato cubes. Stir and mix. Simmer for 2-4 minutes.

STEP 09

Add cheddar and gouda cheese to mixture. Constantly stirring mixture until cheeses incorporate.

STEP 10

Add fish and half and half cream. Stir it into the filling. Simmer and cook on low heat for about 10 minutes. The filling should be thickening.

STEP 11

Remove the filling from the heat and addd shrimp. Stir to incorporate. The shrimp will be cooked in the filling. The filling will continue to thicken as it cools.

STEP 12

While filling is cooling, blind bake the bottom layer of the packaged pie crust in the bottom of casserole dish . It may not fill the whole casserole dish.

STEP 13

Remove casserole dish and add filling to prepared casserole dish. There may be extra filling.

STEP 14

Top casserole with packaged pie crust. Cut slits into crust to let out steam as pie cooks. Use egg wash on pie crust. Sprinkle pie crust with parmesan cheesee

STEP 15

Bake pot pie at 400 degrees for 25-30 minutes.

STEP 16

Freeze any extra filling!