Seafood Pot Pies
Serves: 8 servings
  • 4 slices thick-cut bacon, chopped
  • 1 cup chopped yellow onion
  • ½ cup chopped celery
  • 1 red bell pepper, seeded and diced
  • 6 tablespoons all-purpose flour
  • 1 cup seafood stock
  • ¾ cup plus 1 tablespoon heavy whipping cream, divided
  • 4 ounces cream cheese, softened
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground red pepper
  • 1 pound large fresh shrimp, peeled, deveined, and tails removed
  • 1 (12-ounce) grouper fillet, cut into ½-inch cubes
  • 1½ (14.1-ounce) packages refrigerated piecrusts
  • Garnish: ground black pepper, smoked paprika
  1. Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper. Place 8 (9-ounce) cast-iron gratin dishes on prepared pan.
  2. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  3. Add onion, celery, and bell pepper to skillet; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Transfer to a medium bowl.
  4. Add flour to skillet; gradually whisk in stock, ¼ cup at a time, fully incorporating each addition before adding the next. Whisk in ¾ cup cream. Whisk in cream cheese, thyme, garlic powder, salt, black pepper, and red pepper until smooth. Cook, whisking constantly, until mixture boils; boil for 2 minutes. Remove from heat, and stir in bacon, vegetables, shrimp, and fish. Divide mixture among gratin dishes.
  5. On a lightly floured surface, unroll half of dough. Cut into strips; cut strips in half crosswise. Place strips onto each dish in desired pattern, trimming excess dough. Repeat with remaining dough. Brush dough with remaining 1 tablespoon cream.
  6. Bake until crust is golden brown and filling is bubbly, 20 to 22 minutes. Let stand for 10 minutes before serving. Garnish with black pepper and paprika, if desired.
Recipe by Southern Cast Iron at