One Pan Seafood Pot Pie

One-Pan Seafood Pot Pie

This comforting pot pie can be made with any kind of white-fleshed fish—rockfish, haddock or cod are all excellent choices, as their mild flavor works well with the creamy sauce. Use any kind of oven-safe pan that is at least 10 inches (25 cm) in diameter and has a depth of at least 2 inches (5 cm). 
Ingredients:
1 sheet pre-rolled butter puff pastry (225 g, from a 450-g pkg)
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) unsalted butter
1 small onion, finely diced
1/2 fennel bulb, trimmed, finely diced
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) whole milk
1 cup + 2 tbsp (250 mL + 30 mL) heavy cream, divided
Salt to taste
2 tsp (10 mL) Dijon mustard
1/3 cup (80 mL) frozen peas
1/4 cup (60 mL) roughly chopped parsley
1 lb (455 g) skinless, boneless white-fleshed fish, cut into
1-inch (2.5-cm) pieces
1/4 lb (115 g) medium (30 / 40 count) scallops
Directions:
Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper.

Place puff pastry on a sheet of parchment paper and roll out the pastry sheet so it stretches to an 11-inch (28-cm) square. Cover and refrigerate until ready to use.

Heat oil and butter in a 10-inch (25-cm) round and 2-inch (5-cm) deep cast-iron skillet or ovenproof frying pan over medium-high heat. Add onion and fennel. Cook, stirring occasionally, until slightly golden, 5 to 7 minutes.

Stir in flour. Cook 1 minute. Slowly and carefully pour in milk and 1 cup (250 mL) cream, mixing constantly, until smooth. Season with salt. Raise heat to high. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until thickened, about 3 minutes. Turn off heat and stir in Dijon, peas, parsley, fish and scallops.

Place pan onto prepared baking sheet. Brush rim of pan with a little of remaining 2 tbsp (30 mL) cream. Top with puff pastry, letting edges drape over pan. Carefully press pastry to adhere to pan rim, using oven mitts if pan is too hot. Cut a slit in middle of pastry with a paring knife. Brush top of pastry with remaining cream.

Place in preheated oven and bake until pie is bubbling, and pastry is golden brown, 30 to 35 minutes.

Serves 2 to 3