Seafood Pot Pie with Puff Pastry Top

Serves 3 to 4

Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• 1½ cups whole milk, room temperature
• 1 teaspoon Dijon mustard
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 carrot, chopped
• 1 rib celery, chopped
• 1 clove garlic, smashed
• 2 teaspoons fresh thyme leaves
• ¼ cup chopped fresh chives
• 1 pound Anderson Seafoods’ seafood medley, thawed and well-drained
• 1 package puff pastry, thawed but refrigerated

Directions:

1. Pre-heat the oven to 425º F.
2. Melt the butter in a saucepan. When melted, add the flour and stir together to form a paste, cooking for about 2 minutes. Add the milk and bring the mixture to a boil, whisking constantly to whisk out any lumps. Once at a boil, remove the saucepan from the heat, stir in the mustard and season to taste with salt and pepper.
3. Heat a skillet over medium heat and add the olive oil. Sauté the carrot, celery and garlic until soft – about 5 minutes. Stir in the thyme leaves and chopped chives and add this mixture to the saucepan with the white sauce.
4. Spread the seafood medley out into a ceramic baker or divide it between 4 (8-ounce) ramekins. Pour the sauce over the top and stir gently to combine all the ingredients.
5. Roll out the puff pastry to fit the top of the baker or cut out circles to fit on top of the ramekins. Place the baker or ramekins onto a baking sheet and transfer the seafood potpie(s) to the oven. Bake for 30 minutes, or until the seafood mixture is bubbling and the puff pastry is nicely browned on top.
6. Let this cool a little before serving and then serve with a nice green salad.