2 tablespoons of olive oil
1/2 cup of chopped onion
1/2 cup of chopped bell pepper
1/2 cup of chopped celery
4 cloves of garlic, sliced
1 good pinch of Kosher salt
1 good pinch of black pepper
1 1/2 tablespoons of all-purpose flour
2 cups of half and half
1 teaspoon of garlic powder
1/2 teaspoon of herbs de provence
1/2 teaspoon o f onion powder
1 tablespoon of chicken bouillon
1 cup of scallops, cut into bite-sized pieces
1 cup of lobster, cut into bite-sized pieces
1 cup of shrimp, cut into bite-sized pieces
1 cup of salmon, cut into bite-sized pieces
1 cup of frozen peas and carrots
3 packages of crescent rolls
1 egg mixed 1 tablespoon of water
1 good sprinkle of herbs de provence
In a large pot, add the olive oil. Once it’s heated, add in the onion, bell pepper, celery, and garlic. Season with salt and pepper and cook for a few minutes until fragrant. Sprinkle in the flour and cook for about 2 minutes. Whisk in the half and half and then season with garlic, herbs de provence, onion powder, and chicken bouillon.
In a separate skillet, add in a bit of oil and saute the scallops, lobster, shrimp, and salmon for just a few moments. The idea is to par-cook the seafood.
When you’re ready, combine the seafood with the creamy pot pie mixture and add in the peas and carrots. Transfer the filling to a separate casserole dish and top with the crescent rolls.
In a small bowl, whisk together 1 egg with 1 tablespoon of water and brush the egg wash over the tops of the crescent rolls. Sprinkle a bit of herbs de Provence over the pot pie and bake in a 350F oven for 18-20 minutes or until golden brown and bubbly.