Colonial Seafood Pie - cooking recipe

Ingredients

2 chicken bouillon cubes
1/2 lb scallops
12 oysters
1/2 lb firm white fish fillet, diced
5 tablespoons butter
1/4 cup onion, chopped
1/4 cup celery, finely diced
5 tablespoons flour
1/2 cup lobster meat, cooked and cut into bite-sized pieces (I used imitation)
1/4 cup dry sherry
salt & pepper
pastry dough, for a 10-inch double-crust pie

Preparation

Preheat oven to 375F 10 minutes before the pie is ready to go inches.
Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
Remove seafood and strain the stock.
Reserve the stock.
Melt butter in a small skillet over medium heat and saute the onions and celery.
Stir in the flour; add the stock and cook, stirring constantly, until thickened.
Add the scallops, oysters, fish, lobster and sherry.
Season with salt and pepper; cool.
Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
Pour in the seafood mix and top with pastry.
Cut vents int eh top so that the steam can escape.
Bake at 375\u00b0F for 25-30 minutes until the pastry is golden brown.