Scallop Pot Pie

Scallop Pot Pie. Who doesn’t like a piping hot super savory, pot pie. This version retains all the best elements of the original, but I made it with sweet bay scallops instead of chicken.

Scallop Pot Pie 

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  • 3 cup all-purpose flour divided
  • 1 teaspoon kosher salt
  • 8 ounce cold unsalted butter, cut into small pieces divided
  • ¼ cup ice water
  • 1 large onion halved and sliced into slivers
  • 1 fennel bulb, cored halved and sliced thinly
  • 4 ounce unsalted butter
  • 2½ cup fish stock or clam juice
  • 1 tablespoon pernod
  • 1 tablespoon sea salt plus more to taste
  • 1 pinch freshly cracked black pepper plus more to taste
  • 3 tablespoon heavy cream
  • 1 pound bay scallops
  • 2 cup frozen peas
  • ½ cup flat leaf parsley leaves only, roughly chopped


Make the crust: Pulse 2 ½ cups flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just comes together (no longer than 30 seconds). Divide dough in half, shape each into a disc, and wrap in plastic. Refrigerate dough for at least 1 hour (or up to 2 days), or freeze for up to 1 month.

Make the filling: Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add ½ cup flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, sea salt, and pepper and simmer for 5 more minutes. Add the heavy cream. Place the bay scallops, frozen peas, and parsley in a bowl. Pour the sauce over the mixture and check the seasonings. Set aside. Assemble the pie: Preheat the oven to 375 degrees F. Roll each the chilled dough disc to fit a 9 or 9 ½‑inch round by 2‑inch high ovenproof pie plate or baking dish. Place 1 crust in the dish, fill with the scallop mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make a few vents in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.