A really good seafood pot pie is one of the most memorable dinner pies you can create. We begin with steamed mussels, in part for the meats but also for the lovely broth. Next we’ll simmer shrimp in that broth, thicken the liquid with a buttery roux, and build flavor with aromatic vegetables and Old Bay. Lastly, we’ll bulk up the filling with peas and potatoes, add a flaky pastry, and bake to perfection. This is a dish to make when you’re not feeling pressed. Take your time, and settle in for a few hours of delightful puttering.
Prepare the dough as instructed, dividing it into four to six equal pieces, depending on the size of the individual pot pie dishes you’ll be using (they should each have a capacity of 1 to 1-1/4 cups). The pastry will be used for the top crust—there is no bottom crust—so unless your dishes are more than, say, 5 inches wide, you can probably get six out of a single batch of dough. Wrap each piece of dough in plastic wrap and refrigerate for at least 1-1/2 hours. While the dough chills, butter your pot pie dishes and set them aside.
Put the mussels in a large pot and add the wine. Cover and bring to a boil over medium-high heat, then steam the mussels for 5 to 7 minutes. Using a slotted spoon, transfer the mussels to a large bowl and set aside to cool, reserving their cooking broth. Discard any that haven’t opened.
Line a colander with cheesecloth and place it inside another bowl. Pour the mussel broth through it to strain out any particles, then pour the strained liquid into a 2-cup measuring cup. Set aside. When the mussels are cool enough to handle, pick the meats from the shells (discard the shells) and set aside.
Rinse the original pot and put it back on the stove. Add enough clam juice to the mussel broth to make 2 cups. Pour these 2 cups into the pot, then add another 1/2 cup clam juice. Bring to a simmer over medium heat and add the shrimp. Cover and poach just until the shrimp are opaque and cooked through, 2 to 3 minutes. Pour the broth and shrimp into a bowl and set aside. Put the pot back on the stove over medium heat.
Melt the butter in the pot, then stir in the onion, celery, and mushrooms. Cook the vegetables until the onions are translucent,
5 to 6 minutes, then stir in the garlic, flour and Old Bay. Cook, stirring, for 1 minute, then add the shrimp and broth. Cook for several minutes, stirring, until the sauce thickens. Add 1/3 cup half-and-half and simmer gently for a minute or two. Remove from the heat.
Preheat the oven to 375 degrees.
Put the potatoes and peas in a small saucepan. Add enough lightly salted water to barely cover. Bring to a boil over medium-high heat, then reduce the heat and cook at a low boil until the potatoes are just tender, 7 or 8 minutes. Drain.
Taste the creamy fish sauce; add salt and pepper to taste. Add the mussels, potatoes, peas, and tomatoes. Divide the filling evenly among the buttered dishes.
Working with one piece of dough at a time (and leaving the others in the refrigerator), roll the pastry so it is slightly larger than the diameter of the dish. Place the pastry over the filling, tucking it down between the filling and dish. (You can also roll the pastry even a little bigger, and drape it over the sides of the dish.) Poke a steam vent in the top with a paring knife. Repeat for the other pot pies.
Place the dishes on a large baking sheet. Beat egg with remaining tablespoon half and half. Lightly brush the pastry with the egg wash. Bake the pies on the center oven rack until the filling is bubbly and the tops are golden brown, about 40 minutes. Transfer the dishes to a rack and cool for at least 10 minutes before serving.
Related recipe: Go-To Pie Dough.
Notes: The filling can be made earlier in the day and divided up, then refrigerated, and the pastry can be made a day or two ahead. However, the pot pies should be assembled and baked the same day.
If you prefer clams over mussels, those will work fine in this recipe, too.
