David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Seafood Pot Pie Makes Every Day a Holiday

I think the healthiest thing that any of us can do is to look at each day as a holiday. Every day we have is a gift, and we should treat it as such.

This recipe was posted in The New York Times around the holidays as a way to make a one-dish version of the traditional Italian “feast of the seven fishes.” I turned it into more of a fancy “pot pie.” Of course, it’s a delicious dish for the holidays. However, if there is one thing that 2020 taught us, there is no reason to wait for an occasion. Every day is special. Continue reading here for step-by-step photos.

Seafood Pot Pie

Seafood Pot Pie

blankDavid Scott Allen
Simple to prepare, this seafood dish delivers "wow" factor with the golden, puff pastry crust.
Prep Time 20 minutes
Cook Time 38 minutes
Resting Time 1 hour
Course Main Course
Cuisine French
Servings 4 people


  • 6 tbsp Unsalted Butter plus extra for dishes
  • 2 large Leeks white and light green parts only, halved and thinly sliced
  • 2 tsp kosher salt
  • 2 Anchovies minced
  • ½ cup Dry Vermouth
  • ¼ cup All-purpose Flour more for rolling out pastry
  • 1 1/4 cups Shrimp or Seafood stock
  • 1 lb Mixed Mild White Fish Fillets cut into 1-inch thick cubes
  • 1/2 lb Large Shelled Shrimp halved lengthwise
  • 1/2 lb Sea Scallops side muscle removed, halved
  • 1 cup Frozen Peas
  • 1 tbsp Fresh Tarragon chopped
  • 1 tbsp Fresh Parsley chopped
  • 2 tbsp capers drained and chopped
  • 1 large Egg
  • 1 pound All-butter Puff Pastry thawed


  • Butter 4 shallow gratin dishes.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat, then stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently 5 to 7 minutes.
  • Stir in anchovies and cook 1 minute, until the anchovies dissolve.
  • Add vermouth and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a bowl.
  • In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, about 3 minutes. Slowly whisk in shrimp or seafood broth, and bring to a simmer, whisking constantly. Cook until very thick, then remove from heat.
  • Pat the fish cubes, shrimp and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt. Spoon mixture into prepared dishes.
  • Chill uncovered, for 1 hour.
  • Preheat oven to 425°F (220°C).
  • In a small bowl, whisk together the egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it 1/8-inch thick. Cut into 4 pieces to fit your gratin dishes (I cut mine into ovals). Place pastry on top of the pie but don’t seal the edges (it will stop the pastry from puffing). Brush the egg wash all over the pastry.
  • Place pies on a rimmed baking sheet and bake until the crust is golden about 25 minutes. Remove from oven and serve immediately.


Note: you can use any mixture of seafood and fish (I think I prefer all seafood)
Keyword Fish, Puff Pastry, Scallops, Seafood Recipes, Shrimp
Tried this recipe?Let us know how it was!

Holiday Menu Ideas:

Seafood Holiday Menu Christmas Holiday Menu 2017

Any occasion is a great reason to try a new recipe or return to that one that never fails. December festivities are an excuse to pull out the china, the fancy wine glasses and great a special feast. We hope you enjoy this Seafood Holiday Menu.

Christmas Dinner menu with Poultry @CocoaandLavender #TastesofProvence

With its natural abundance of local produce, Provence offers lots of flexibility for entertaining all year. Graced with plenty of sunny days and just enough moisture the region provides delicious foraging experiences. This holiday-inspired menu pulls together regional olives in a savoury cake to nibble on with drinks. Duck satays with a fig compote follows as the entrée. The main event is a French classic of coq au vin with mushrooms and a hint of bacon flavour. The salad combines endive, apples and walnuts, and the final touch is a tangy sweet lemon Madeleines.

Christmas Dinner menu with meat @CocoaandLavender #TastesofProvence

This holiday menu is not exclusive to the Christmas season; however, the heavier flavours lend themselves to cooler evenings and Rhône Valley red wines. This meal combines some real Provencal classics including garlic aioli, local lamb with herbes de Provence, tomatoes, a hint of Pastis and a not too sweet dessert.

Provence Vegetarian Holiday Menu

Sometimes you just need to go green for the holidays. This tastes of Provence Vegetarian Holiday Menu will impress even the die-hard carnivores in the crowd. Lead off with tiny zucchini cakes a savoury snack with cocktails. Master chef Gérald Passedat’s version of ratatouille combines classic Provencal ingredients (zucchini, eggplant, tomato) in a beautiful tian form. The vegetable terrine adds colour and a touch of curry to the main course. And finally, a dessert for chocolate lovers made with five ingredients.

Please share this with friends and family.

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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