Seafood Pot Pie with Puff Pastry

INGREDIENTS

1/4 lb

unsalted butter (half of a stick)

large yellow onion, diced (about 1 to 1 1/2 cups)

stalks celery, washed and diced

1 lb

large button mushrooms, cleaned and quartered

2 tbsp

butter

1/2 cup

all purpose flour

4 cups

clam juice (We used Better than Bouillon Clam Base, a clam paste you mix with water which is more affordable and tastes great)

3 tbsp

heavy cream

1 tbsp

white wine

1 1/2

lbs. large shrimp, peeled and deveined (You can reduce to 1/2 lb if you want to save money)

1 lb

crab meat, shredded

1 lb

bay scallops

1 tbsp

kosher salt

1 1/2 tsp

fresh ground black pepper

1 cup

frozen peas

1/2 cup

minced flat leaf parsley

sheet puff pastry, thawed