Sheet-Pan Seafood Pot Pie

• 2 pieces bacon, diced
• 1 sweet onion, diced
• 1 head fennel, diced
• 2 cloves garlic, minced
• 1/3 cup white wine
• 6 tablespoons unsalted butter
• 1/2 cup all purpose flour
• 2 cups fish stock
• 1/4 cup heavy cream
• 2 cups corn kernels
• 1 cup peas
• 1/2 pound cooked lobster meat
• 1/2 pound lump crab meat
• 1 pound small shrimp (I used 36/45), peeled and deveined
• 1/3 cup fresh chopped parsley
• 1/4 cup fresh chopped dill
• 1 pinch salt and freshly ground black pepper
• 1 recipe your favorite double crust pie dough (mine is 2x https://food52.com/recipes...)
• Egg wash (an egg beaten with some water or cream)

1. In a large pot, crisp the bacon over medium heat. Remove from the pan and reserve.
2. Add the onions and fennel and cook until the onion is translucent, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute more. Add the white wine and bring to a simmer. Simmer until it has reduced almost entirely.
3. Add the butter to the pot and melt over medium heat. Add the flour and stir well to combine. Cook for 3-4 minutes, until it begins to turn lightly golden in color.
4. Add the fish stock and bring to a simmer. Simmer for 5 minutes, until the mixture is thick enough to coat a spoon. Stir in the heavy cream, corn, peas, lobster, crab, and shrimp. Cook for 3-4 minutes. Remove from heat, and stir in the parsley, dill, and reserved bacon.
5. Pour the filling onto a baking sheet or casserole dish so it will cool faster. Let it cool for 5-10 minutes at room temperature, then transfer to the fridge until cool (doesn't have to be super cool, just not hot)! When it's cool, season the mixture with salt and pepper to taste.
6. On a lightly floured surface, roll out one half of the pie dough into a rectangle about 1/4 inch thick (about 10 x 14 inches). Transfer the dough to a parchment lined baking sheet, and dock all over with a fork. Spoon the filling into the center. Spread the filling into an even layer, leaving 1 1/2 inches uncovered on all sides all the way around.
7. Roll out the second half of the dough the same way. Brush the uncovered edges of the dough with water, then gently place the top crust over the filling, pressing firmly at the edges to seal. Use your fingers to crimp the edges as desired (or you can use a fork to crimp the edges all the way around - dip the tines in flour as needed to help form a good seal).
8. Refrigerate the pie while you preheat the oven to 425 degrees Fahrenheit with a rack in the lower third of the oven. (If you have a pizza stone, through it on the rack - it will help your bottom crust get even crisper! If you don't you can skip it.)
9. Egg wash the surface of the pie, and cut a few vents into the top crust. Bake until the crust is evenly golden brown and the filling is bubbling through the vents, 45-50 minutes. Don't be afraid to bake it and let it get really brown and crisp - but if it's browning too quickly, feel free to lower the oven temperature to 400 or tent it with foil. Let cool at least 15 minutes before serving warm.

bacon, sweet onion, head fennel, garlic, white wine, unsalted butter, flour, fish stock, heavy cream, corn kernels, peas, lobster, crab meat, shrimp, fresh chopped parsley, fresh chopped dill, salt, egg

Taken from food52.com/recipes/77775-sheet-pan-seafood-pot-pie (may not work)