Seafood Pot Pie with Shrimp and Crab in Flaky Puff Pastry Recipe
This Seafood Pot Pie is a comforting and flavorful dish combining a creamy seafood filling with tender shrimp and crab meat, all encased in a golden, flaky puff pastry crust. Perfect for a cozy dinner, it features aromatic vegetables, subtle spices, and a luscious creamy sauce, baked to perfection for a warm and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Filling:
- 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)
For the Crust:
- 1 sheet store-bought puff pastry or pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or individual ramekins to prevent sticking and set aside.
- Cook the Seafood Filling: In a large skillet over medium heat, melt the butter. Add the diced onions, minced garlic, chopped celery, and diced bell pepper. Sauté for 3-4 minutes until the vegetables soften and become fragrant. Stir in the Cajun seasoning, paprika, thyme, black pepper, and salt, ensuring the spices evenly coat the veggies. Sprinkle the all-purpose flour over the mixture, stirring well and cooking for about 1 minute to remove the raw flour taste. Gradually whisk in the seafood stock and heavy cream, stirring constantly until the mixture thickens into a creamy sauce. Add the frozen peas, chopped shrimp, and crab meat, cooking for an additional 3-4 minutes until the shrimp turns a vibrant pink. If using, stir in the hot sauce for an optional spicy kick. Remove from heat and allow the filling to cool slightly.
- Assemble the Pot Pie: Pour the prepared seafood filling into the greased pie dish or ramekins. Roll out the puff pastry or pie crust if necessary and lay it over the filling. Press down the edges to seal tightly, and cut a few small slits on the top crust to allow steam to escape during baking. Brush the top surface with the beaten egg wash to achieve a golden, glossy crust.
- Bake & Serve: Place the assembled pot pie into the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and crisp. Once done, remove from the oven and let it cool for about 5 minutes. Serve warm and enjoy the comforting flavors of this delightful seafood pot pie.
Notes
- Use fresh or thawed seafood for best results.
- Seafood stock enhances flavor but chicken broth can be substituted.
- Adjust the level of Cajun seasoning and hot sauce to your taste preference.
- Puff pastry or pre-made pie crust can be used depending on availability.
- Allow the filling to cool slightly before assembling to prevent soggy crust.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven.
Keywords: seafood pot pie, shrimp pot pie, crab pot pie, comfort food, creamy seafood pie, easy dinner recipe
