The Best Seafood Pot Pie Recipe Shell Shocked Scrumptious

Ingredients

• 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
• 1 teaspoon (5g) salt
• 1 cup (226g) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup (120ml) ice water
• 1 large egg, beaten (for egg wash)
• 4 tablespoons (60g) unsalted butter
• 1 large onion, chopped (about 1 cup)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 1/2 cup (60g) all-purpose flour
• 4 cups (950ml) fish stock (or chicken stock if fish stock is unavailable)
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 1 pound (450g) peeled and deveined shrimp, cut into 1-inch pieces
• 1 pound (450g) cod or haddock fillets, cut into 1-inch pieces
• 8 ounces (225g) sea scallops, halved if large
• 1/2 cup (110g) frozen peas
• 1/4 cup (50g) chopped fresh parsley
• Lemon wedges, for serving (optional)