Introduction

Seafood pot pie is a comforting and flavorful dish that combines tender shrimp, crab meat, and a rich creamy filling under a flaky crust. It’s perfect for cozy dinners and impresses with its blend of spices and delicious seafood goodness.

A freshly baked pie with a golden brown, flaky crust on top that has a slightly uneven, bubbly texture. One portion of the crust is removed, showing the inside layers with plump, orange and white shrimp, bright green peas, and a creamy white sauce filling. The pie is in a dark round pan sitting on a wooden board, with a few pieces of green herb sprigs near the base. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
1 celery stalk, chopped
1 small bell pepper, diced (red or green)
½ teaspoon Cajun seasoning
¼ teaspoon paprika
¼ teaspoon thyme
¼ teaspoon black pepper
½ teaspoon salt
¼ cup all-purpose flour
1 ½ cups seafood stock or chicken broth
½ cup heavy cream or half-and-half
½ cup frozen peas
1 cup shrimp, peeled and chopped
1 cup crab meat
½ teaspoon hot sauce (optional)
1 sheet store-bought puff pastry or pie crust
1 egg, beaten (for egg wash)

Instructions

Step 1: Preheat oven to 375°F (190°C) and lightly grease a 9-inch pie dish or individual ramekins.
Step 2: In a large skillet, melt butter over medium heat. Add onions, garlic, celery, and bell pepper, sautéing for 3-4 minutes until softened.
Step 3: Stir in Cajun seasoning, paprika, thyme, salt, and black pepper. Sprinkle flour over the mixture and stir well, cooking for 1 minute to remove the raw flour taste.
Step 4: Slowly whisk in seafood stock and heavy cream, stirring constantly until the mixture thickens into a creamy sauce.
Step 5: Add frozen peas, shrimp, and crab meat. Cook for 3-4 minutes until the shrimp turns pink. Stir in hot sauce if using, then remove from heat and let the filling cool slightly.
Step 6: Pour the seafood filling into the prepared pie dish or ramekins. Roll out the puff pastry or pie crust and place it over the filling. Press the edges to seal and cut small slits on top to allow steam to escape.
Step 7: Brush the crust with the beaten egg for a golden, crispy finish.
Step 8: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and bubbly. Let cool for 5 minutes before serving.

Tips & Variations

Use fresh seafood if possible for the best flavor, but frozen works well too—just thaw and drain before use.
Swap out the seafood stock for chicken broth if that’s all you have on hand; it still adds great depth.
Add mushrooms or corn to the filling for extra texture and sweetness.
For a spicier pie, increase the Cajun seasoning or add a pinch of cayenne pepper.

Storage

Store leftover seafood pot pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and the crust is crisp, about 15-20 minutes. Avoid microwaving to maintain the crust’s flakiness.

How to Serve

A golden brown pie with a thick, flaky crust that is crimped around the edges, placed on a black pie dish which sits on a wooden round board. The top crust is slightly puffed with a shiny baked texture and sprinkled with small green herbs. A section of the pie is cut out, revealing a creamy white filling with visible pieces of bright green peas, yellow corn, and chunks of pinkish shrimp underneath the crust. The overall setting is on a white marbled surface with some scattered peas and corn kernels around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this pot pie?

Yes, frozen shrimp and crab meat work well. Just thaw them completely and pat dry before adding to the filling to avoid excess moisture.

Can I make this pot pie ahead of time?

Absolutely. Prepare the filling and assemble the pot pie, then cover and refrigerate before baking. You may need to add a few extra minutes to the baking time if baking chilled.