Seafood Potpie with Puff Pastry Top

Ingredients:

• 3 Tbsp butter
• 3 Tbsp flour
• 1–1/2 cups whole milk, room temperature
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper
• 1 Tbsp olive oil
• 1 carrot, chopped
• 1 rib celery, chopped
• 1 clove garlic, smashed
• 2 tsp fresh thyme leaves
• 1/4 cup fresh chives, chopped
• 1 lb Anderson Seafoods' seafood medley, thawed and drained
• 1 package puff pastry, thawed but refrigerated

Preparation:

1. Preheat oven to 425°F.
2. Melt butter in a saucepan. When melted, add 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 saucepan from 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 four 8-oz ramekins or one baker. 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 ramekins or baker onto a baking sheet and transfer to oven. Bake for 30 minutes or until the seafood mixture is bubbling and the puff pastry is nicely browned on top.
6. Let cool a little before serving and then serve with a nice green salad. Serves 3–4.

Recipe provided by Meredith Laurence.