- 6
Ingredients
- For the filling
- 1/4 • 1/4 cup olive oil
- 2 • 2 medium leeks, white and light-green parts, halved lengthwise, cut into 1-inch pieces and cleaned well (3 cups)
- 1 • 1 medium carrot, trimmed, cut in half lengthwise and then crosswise into 1/2-inch pieces
- 5 • 5 ounces sliced shiitake mushrooms (2 cups)
- 5 • 5 ounces (1 can) whole water chestnuts, drained, each one cut in half (about 1 cup)
- 4 • 4 medium cloves garlic, finely chopped
- 1 • 1 tablespoon Old Bay Seasoning
- 1 • 1 tablespoon thyme leaves
- 1/4 • 1/4 cup flour
- 2 • 2 cups clam juice or fish stock
- 1 • 1 cup whole or low-fat milk
- 1 • 1 pound (15-20 count) dry-pack sea scallops (muscles removed)
- 1 • 1 pound (15-20 count) raw shrimp, peeled and deveined, tails removed
- For the crust
- 2 • 2 cups flour, plus more for the work surface
- 2 • 2 teaspoons baking powder
- 1/2 • 1/2 teaspoon baking soda
- 1/2 • 1/2 teaspoon salt
- 1/2 • 1/2 cup packed flat-leaf parsley leaves, finely chopped
- 1/2 • 1/2 cup packed dill fronds, finely chopped
- 3 • 3 scallions, white and light-green parts, finely chopped (about 1/2 cup)
- 4 • 4 tablespoons (1/2 stick) chilled unsalted butter, cut into small pieces
- 1 • 1 cup low-fat buttermilk
- 1 • 1 large egg, lightly beaten with 1 teaspoon water
Preparation
Step 1
Preheat the oven to 350 degrees.
Have six 14-ounce crocks or one 3-quart casserole at hand. If desired, place the crocks on a large baking sheet. Trace an outline of the top of the crock or casserole on a piece of parchment paper to use as a template for cutting the biscuit dough crust. The template for the crocks should be cut to fit inside the crock opening with a 1/4-inch margin all around (leaving room for the crust to expand during baking).
For the filling: Heat the oil in a large saute pan over medium-high heat until the oil shimmers. Add the leeks, carrot, shiitakes and water chestnuts; cook for about 5 minutes, until the leeks begin to soften. Add the garlic, Old Bay and thyme, stirring to combine. Stir in the flour to coat the vegetables well, then add the clam juice or fish stock and the milk, stirring until smooth. Bring to a boil, then reduce the heat to medium and cook for 5 to 7 minutes or until the mixture thickens.
Remove from the heat and stir in the seafood. Divide the mixture evenly among the individual crocks or pour into the casserole dish.
For the crust: Generously flour a work surface.
Stir together the flour, baking powder, baking soda and salt in a mixing bowl. Add the parsley, dill and scallions; stir to incorporate. Use the tips of your fingers or a pastry blender to blend the chilled butter pieces into the flour mixture just until it resembles coarse meal. Add the buttermilk, stirring just until the mixture comes together and all of the flour is incorporated.
Turn the dough out onto the prepared work surface. Flour your hands well and knead the dough 10 to 12 times. Making sure there is plenty of flour underneath the dough to keep it from sticking, roll the dough into a 1/2-inch-thick round. (If you are using a casserole that is not round, roll the dough into the shape of your casserole.) Use your parchment template to cut out circles for the crocks or the casserole shape. (If you have dough left over, wrap and freeze it for another use.)
Use the dough cutouts to top the potpie mixure in the crocks or casserole. (Use a sharp knife to cut a 3/4-inch hole at the center of the casserole dough to allow steam to escape.) Brush with the beaten egg. Bake the potpies or casserole for 40 to 45 minutes, until the crust is golden brown and the filling is bubbling.
Let rest for 5 minutes before serving.