Seafood Pot Pie
¼ cup butter
1 cup chopped onion or 1 leek, thinly sliced
2 teaspoon jarred minced garlic
1 (8 ounce) packaged baby Portobello mushrooms
¼ cup all-purpose flour
1 cup half-and-half
1 cup chicken broth
1 (11 ounce) package frozen baby broccoli blend
1 (1 pound) cod fillet, cut into 2-inch pieces
½ pound fresh lump crabmeat, drained and picked free of shell
½ teaspoon each salt and freshly ground pepper
½ (17.3 oz) package frozen puff pastry sheets, thawed
1 egg yolk, beaten
¼ cup dry sherry
1. To make a template for pastry lid, place a 3½-quart slow cooker lid on parchment; trace lid shape. Remove lid. Cut out parchment shape, and set aside.
2. Melt butter in a large skillet over medium-high heat. Add onion, garlic, and mushrooms; sauté 5 minutes. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and-half and broth; cook over medium heat, whisking constantly, until thickened and bubbly. Transfer to a slow cooker. Stir in vegetables. Cover and cook on low 2 hours. Uncover and stir in cod, crabmeat, salt, and pepper (cooker will be almost full). Cover and cook on high 1 hour or until cod flakes with a fork.
3. Preheat oven to 400°. Roll out 1 pastry sheet on a lightly floured surface until smooth. Place parchment template on pastry, and cut out pastry using a paring knife. Place pastry on a parchment paper-lined baking sheet. Brush with egg yolk. Bake at 400° for 14 to 15 minutes. Stir sherry into pot pie. Top pot pie with pastry lid just before serving. Serve hot.