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Scallop, Shrimp, and Cod Pot Pie

Tender seafood simmering in a creamy sauce scented with white wine and tarragon, topped with a rich golden crust--a white Burgundy and a simple green salad are all you need for a luscious, warming cold-weather meal.


For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced
  • 3-4 tablespoons cold water
For the filling:
  • 3 tablespoons unsalted butter
  • 1 cup sliced leeks (white and pale green parts only, about 1-2 leeks)
  • 1 cup peeled and diced carrots
  • 1 teaspoon dried tarragon
  • 4 tablespoons all-purpose flour
  • 3/4 ounce Glace de Fruits de Mer Gold® or 1 tablespoon Fumet de Poisson Gold® dissolved in 2 cups hot water
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • 1 cup frozen peas
  • 1/2 pound raw bay scallops ( or large sea scallops, quartered)
  • 1/2 pound small raw shrimp, shelled
  • 1/2 pound cod (or other firm white fish), cut in bite-size chunks
  • Salt and ground black pepper


  1. To make the crust: Combine the flour and salt in a food processor fitted with a steel blade, pulsing 3-4 times. Add the butter and pulse about 10 times, until the largest pieces of butter left are the size of small peas. Scatter 3 tablespoons of water on the flour mixture and pulse 5 or 6 times. If the dough does not come together and is still dry and crumbly, add the remaining water and pulse just until the dough holds together. Turn the dough onto a piece of plastic wrap and form it into a 6-inch disk. Wrap the disk and refrigerate until firm, at least 1 hour. (The dough can be kept in the refrigerator up to 4 days or frozen, double-wrapped, up to 3 months.)
  2. Preheat the oven to 400 degrees and lightly butter a 9- to 10-inch-diameter deep-dish pie pan.  Roll the crust dough out into a circle with a diameter about an inch more than the diameter of the pie pan.  Lay the crust on a baking sheet and chill it in the refrigerator while you prepare the filling.
  3. To make the filling: melt the butter in a large saucepan over medium-low heat.  Add the leeks, carrots, and tarragon and cook, stirring occasionally, until the vegetables are tender, about 10-15 minutes.
  4. Add the flour and cook, stirring constantly, for 2 minutes.  Stir in the dissolved Glace de Fruits de Mer Gold®, and the white wine, scraping up the browned bits, and  bring the mixture to a simmer.  Cook for 5 minutes, stirring occasionally.  Stir in the cream and season to taste with salt and pepper.  Add the peas, scallops, shrimp, and cod, and stir to combine. Transfer the filling to the prepared pie pan.
  5. Place the crust on top of the filling and crimp the edges.  Cut several vents in the crust to let steam escape.  Place the the pot pie on a baking sheet and bake for 30-35 minutes, until the crust is golden brown and the filling is bubbling.  Let cool for a few minutes before serving.

Additional Tips

If you need a shortcut, make the pot pie with a store-bought pie crust or with 1 sheet of commercially prepared frozen puff pastry (thawed).

Wine Pairing: white Burgundy, Sauvignon Blanc, dry to medium-dry Riesling, or Chardonnay.

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Classic French Stocks and Sauces