Seafood Pot Pie

This is the promised pot pie recipe that I tried out and must admit, gave MUCH praise to the results, despite the skepticism by many hither and yon that a seafood pot pie could not possibly taste good.

Oh yes. Yes it does.

(I do believe it is a Paula Deen recipe but I clipped it out of the magazine and can't remember for sure, but I do believe that it is Paula - 92.7% sure)

Also, it should be noted, it was VERY good as leftovers too, I ate for lunch the next day and it was darn tasty warmed up.

SEAFOOD POT PIE

1/4 C. butter
1 C. chopped onion
1 C. minced celery
**recipe calls for 1 C. mushrooms but we don't eat those so I left 'em out**
2 T. all-purpose flour
2 C. half-and-half
1 1/2 tsp. Creole seasoning
2 T. dry sherry
1/2 C. grated Parmesan cheese
1 pound medium shrimp, peeled and deveined
1 pound bay scallops
1 (8-oz) container lump crabmeat
10 sheets frozen phyllo dough, thawed
3 T. butter, melted (I used a LOT more)

Preheat oven to 350° F. Lightly grease a 2 1/2 quart baking dish. Place baking dish on a jelly roll pan.

In a large skillet, melt 1/4 C. butter over medium heat. Add onion, celery, and mushrooms (if you're using them), and cook 6 to 8 minutes, or until vegetables are tender, stirring occasionally. Stir in flour, and cook 2 minutes, stirring constantly. Stir in half-and-half, and cook 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.

**I changed the phyllo section somewhat because they are so delicate those suckers fall apart easily. Also, pay attention to how long your phyllo dough package says you need to have it thawing and use it right away - my package was 2 hours thawing on the counter. MAKE SURE YOU PLAN AHEAD!**

Layer one sheet of phyllo over the dish. Brush carefully with melted butter. It will droop over the sides of the baking dish. Layer another sheet of phyllo crosswise over the first, brush with melted butter. Repeat layers, using the remaining sheets of phyllo. Make 3 slits in center of top sheet of phyllo to allow steam to escape. Bake 25 minutes, or until golden brown.