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Seafood Pot Pie

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.

Serve immediately.

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