Savory Pies- Scallop Pot Pie

Savory Pies- Scallop Pot Pie

Pie oh my! I have made it to the end of savory pie week. This Scallop Pot Pie is number seven and she's (he's??) a beaut!What (I can hear you asking) have I learned about pie this week? Well, I learned seven days of pie leads to an expanded waistline. I also learned that I'd rather have pie than a skinny butt.And I got a little closer to discovering the secret allure of pie. But it's not its flaky, buttery crust (or at least not completely) that keeps people's pie plates poised for the next bite. There is something else about pie that I had not really considered when I started the week long marathon.It may seem counter-intuitive, partly because I am food blogger and I spend a lot of time cooking and trying to convince you that you should cook too. So maybe what I am about to say won't make a lot of sense.But if I start with the phrase pot pie. Maybe you'll pay attention long enough that I can make my point.Sometimes the less effort you invest in cooking the better.  Savory pies are often nothing more than one-pan wonders. Pot pie is especially comforting as a meal all unto itself.

Ingredients

  • 3 c all-purpose flour, divided
  • 1 t kosher salt
  • 8 oz (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 c ice water
  • 1 large onion, halved and sliced into slivers
  • 1 fennel bulb, cored, halved and sliced thinly
  • 4 oz unsalted butter
  • 2 1/2 c fish stock or clam juice
  • 1 T pernod
  • 1 T sea salt, plus more to taste
  • 1 pn freshly cracked black pepper, plus more to taste
  • 3 T heavy cream
  • 1 lb bay scallops
  • 2 c frozen peas
  • 1/2 c flat leaf parsley, leaves only, roughly chopped
Read the whole recipe on SippitySup- Serious Fun Food