Larry’s Catch
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Larry's Catch | Dec 29, 2025 | High Protein

Seafood bisque Pot Pies

Rich seafood bisque pot pie made with Larry’s Catch Chowder Mix and golden puff pastry. A refined, chef-level coastal comfort dish.

Servings 4 ppl
Cook 60 min
Difficulty Hard
Dietary High Protein

Ingredients

  • 1 lb Larry’s Catch Chowder Mix
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 small carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1/3 cup brandy or dry sherry (optional)
  • 3 cups seafood stock (or fish/vegetable broth)
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • Salt and freshly cracked pepper, to taste
  • 2 tbsp fresh parsley or chives, chopped (for garnish)
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 4 oven-safe ramekins or crocks

Nutrition

  • Calories: ~460 kcal
  • Protein: ~24 g
  • Total Fat: ~30 g
  • Saturated Fat: ~15 g
  • Omega-3 Fatty Acids: ~1.5–2 g
  • Carbohydrates: ~26 g
  • Fiber: ~1.5 g
  • Sugars: ~4 g
  • Sodium: ~720 mg (varies with stock and seasoning)
  • Cholesterol: ~110 mg
Nutrition values are estimates and may vary based on ingredients used.

Instructions

  • Preheat oven to 400°F (200°C) and place oven-safe ramekins on a baking sheet. Lightly butter the rims.
  • In a large pot over medium heat, melt butter with olive oil. Add onion, carrot, and celery and cook 6–8 minutes until softened without browning.
  • Add garlic and cook for 30 seconds until fragrant.
  • Stir in tomato paste, smoked paprika, and optional cayenne. Cook for 2 minutes until slightly darkened and aromatic.
  • Add brandy or sherry (if using) and simmer 1–2 minutes to reduce.
  • Pour in seafood stock and bring to a gentle simmer. Cook 15–20 minutes to reduce and deepen flavour.
  • Blend the soup base until smooth, then strain through a fine mesh sieve for a silky texture. Return to the pot.
  • Stir in heavy cream and warm gently without boiling. Season with salt, pepper, and lemon juice.
  • Add the chowder mix and cook at a gentle simmer for 3–6 minutes until seafood is just cooked through and tender.
  • Ladle bisque into ramekins, leaving about 1/2 inch space at the top.
  • Cut puff pastry circles slightly larger than the ramekins, place on top, press lightly to seal, brush with egg wash, and cut a small vent slit.
  • Bake 15–18 minutes until puffed and golden. Rest 5 minutes before serving.
Source: https://larryscatch.com/blogs/recipes-3/seafood-bisque-pot-pies
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