Seafood Pot Pie

By Floridaberry

Ingredients

• 1/4 cup butter
• 1 cup chopped onion
• 1 cup minced celery
• 1 cup sliced fresh mushrooms
• 2 tablespoons all-purpose flour
• 2 cups half-and-half
• 1 1/2 teaspoons Creole seasoning
• 2 tablespoons dry sherry
• 1/2 cup grated Parmesan cheese
• 1 pound medium fresh shrimp, peeled and deveined
• 1 pound fresh bay scallops
• 1 (8-ounce) container lump crabmeat, picked free of shells
• 10 sheets frozen phyllo dough, thawed
• 3 tablespoons butter, melted

Preparation

Step 1

Preheat oven to 350 degres. Spray a 2 1/2 quart baking dish with nonstick cooking spray. Place baking dish on a jelly-roll pan.

In a large skillet, melt 1/4 cup butter over medium heat. Add onion, celery, and mushrooms and cook for 6 to 8 minutes, or until vegetables are tender, stirring occasionally. Stir in flour, and cook for 2 minutes, stirring constantly. Stir in half-and-half, and cook for 5 minutes, or until thickened. Stir in Creole seasoning, sherry, and cheese, Remove from heat, and add shrimp, scallops, and crab. Spoon into prepared dish.

Brush 1 sheet of phyllo with melted butter. Carefully place pyllo sheet over seafood mixture, letting edges of phyllo extend over baking dish. Brush second sheet of phyllo with melted butter, an place crosswise over frist sheet of phyllo and melted butter. Make 3 slits in center of top wheet of phyllo to allow steam to escape. Bake 35 minutes, or until golden brown. Serve immediately.