Sheet-pan seafood pot pie
Pies
Growing up, I didn’t eat a lot of seafood—so indulging in it always feels special. This pot pie is double crusted and made on a sheet pan, so the bottom crust has no problem getting crispy despite the creamy, rich filling inside. It’s the perfect meal to help you grieve the loss of summer: somewhere between the buttery lobster rolls you can have near the beach and the warm, comforting meals you love to make come fall.
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