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

Fresh Rosemary
2 tsp

Leak
1 Whole Leek Sliced and rinsed including white and green section

Salted Butter
1 Stick

Salt and Pepper
To taste.

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

Flour
2 tbl

Potatoes
3 Cups of 1/2 inch cubed potatoes

Carrot
1 Shredded Carrot

26-30 Shrimp
1/2 lb peeled and deveined 26-30 Shrimp

Cheddar Cheese
2 Cups of Shredded Cheddar Cheese

Packaged Pie Crust
2 pieces of Pie Crust

Smoked Gouda
3 Cups of Shredded Smoked Gouda

Egg Wash
.

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

Parmesan Cheese
1 Tbl grated parmesan Cheese

Smoked Bacon
1/2 pound cut into 1/2 inch slices

Chopped Garlic
2 tbl

Diced Fresh Thyme
2 tsp

Dry white wine
1 Cup

Diced Fresh Tarragon
3 tsp

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!