Stew + Pie Crust = Pot Pie?

I love pie crusts, as you may have noticed. And I welcome any excuse to put dinner inside of one. So I decided I would make a cioppino-inspired stew but with less fish and baked inside a pie crust. So it was to be a seafood pot pie of sorts…

Seafood Pot Pie

–1/2 stick of butter
–minced garlic

–mushrooms, sliced

–asparagus, snapped into 1/2″ to 1″ pieces
–scallops and/or rock shrimp
–14.5oz can of diced tomatoes, undrained

–flour or corn starch
–2 pie crusts, rolled out

In a non-stick pan with deep sides, melt butter over medium heat. Saute garlic for one minute before adding the mushrooms and the asparagus. Cook in the butter until veggies are tender and mushrooms begin to brown. Remove from pan.

In the same pan, add the scallops/shrimp. I cooked mine in a “dry” pan (which means I didn’t add any new butter or oil, and just used what little residue was left from the veggies).

Fish is often over cooked (and since this fish was added back into a stew) I seared the scallops for only about a minute.

Add the can of tomatoes and simmer on medium for a few minutes to allow the tomatoes to get warm. Add the mushroom/asparagus mix back into the pan and stir all together. If sauce is fairly liquid, add cornstarch or flour, 1 teaspoon at a time to make it a more sauce-like consistency.

Line a pie pan or bread loaf pan with the pie crusts, leaving enough edges hanging over to cover the top once filled. Scoop the seafood mix into the pan and cover completely with the pie crusts.

Bake at 425 until pie crust is delightfully golden brown on top.

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