Seafood Pot Pie
shelled, deveined and cut into bite size pieces
chopped (about 1/2 cup)
red bell pepper
chopped (about 2/3 cup)
shredded Monterey Jack cheese
Heat oven to 425 degrees.
Prepare pie crusts according to package directions.*
Melt the butter in a large saute pan over medium heat. Add shrimp and saute 1 minute per side. Remove shrimp from pan and set aside.
Add the onion, celery, and bell pepper. Cook for 8-10 minutes until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
Pour the stock into the pan. Add the 4 seasonings. Bring to a simmer, stirring occasionally for about 15 minutes.
Add the shrimp back in. Stir in crab, cheese, and heavy cream. Cook for 5 minutes, until a gravy like texture forms.
Pour mixture into the pie dish. Cover with top pie crust. Bake according to pie crust instructions - if the crust begins to brown cover with strips of foil.
*I highly recommend blind baking your pie crust for about 10 minutes, this helps for the bottom not to become soggy.