For special dinners my family usually goes with a seafood recipe and this was exactly the case for Valentine's Day. If you do a search for Seafood Pot Pie, a lot of the time it is basically a copy of chicken pot pie with seafood subbed in with a cream of whatever can of soup. I'm sure they taste all right but I prefer this version which has a light sauce, lots of scallops, crab and shrimp.
If you have made any type of casserole before that has a biscuit or puff pastry topping, you might have noticed that it can take a long, long time for the topping to actually cook through. Sometimes even after baking it a long time, the bottom of the dough can still end up doughy and uncooked. Due to this, I prefer to cook the puff pastry topping separately on a baking sheet. This way you don't risk having an under cooked topping and at the same time, an over cooked casserole.
If you want to bake it on top of the casserole, I would suggest adding the puff pastry about 40 minutes into the cooking time, but you need to consider what temperature you have the oven at, and make sure you wont burn the puff pastry if it requires extra time to cook all the way through.
Seafood lovers should love this as much as we did. Enjoy!
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