Seafood Pot Pie Recipe
A comforting and creamy Seafood Pot Pie featuring shrimp and crab meat enveloped in a flavorful Cajun-spiced filling, topped with a golden puff pastry crust. Perfectly baked for a warm, satisfying meal that’s easy to prepare and rich in savory seafood flavors.
- 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 ensure easy serving.
- Cook the Seafood Filling: In a large skillet over medium heat, melt the butter. Add diced onions, minced garlic, chopped celery, and diced bell pepper. Sauté for 3 to 4 minutes until the vegetables are soft and fragrant. Stir in Cajun seasoning, paprika, thyme, salt, and black pepper for a well-rounded spice profile. Sprinkle flour over the mixture and cook, stirring for 1 minute to remove the raw taste. Gradually whisk in the seafood stock and heavy cream, stirring continuously until the mixture thickens into a creamy sauce. Add frozen peas, chopped shrimp, and crab meat; cook for an additional 3 to 4 minutes until the shrimp turns pink and seafood is cooked through. Stir in hot sauce if desired for a bit of heat. Remove from heat and allow the filling to cool slightly for easier handling.
- Assemble the Pot Pie: Pour the prepared seafood filling into the greased pie dish or ramekins. Roll out the puff pastry or pie crust as needed and arrange it over the top of the filling. Press the edges of the crust firmly against the dish to seal the filling in. Cut small slits in the crust to allow steam to escape during baking. Brush the pastry surface with the beaten egg wash for a shiny, golden crust once baked.
- Bake & Serve: Place the assembled pot pie in the preheated oven. Bake for 25 to 30 minutes, or until the crust is puffed and golden brown. After baking, let the pot pie cool for 5 minutes to set. Serve warm, garnished with fresh parsley or green onions if desired, and enjoy a delicious, comforting meal.
Notes
- Use fresh seafood for the best flavor and texture.
- For a gumbo twist, add smoked sausage or okra to the filling.
- Add cream cheese or extra butter for a richer, creamier sauce.
- Increase hot sauce or add cayenne pepper for more heat.
- For an extra crispy crust, bake the puff pastry separately and add on top just before serving.
- Store leftover pot pie in an airtight container in the fridge for up to 3 days.
- Freeze unbaked pot pie wrapped tightly for up to 2 months; bake from frozen at 375°F for about 40-45 minutes.
- Reheat leftovers at 350°F for 15 minutes until heated through.
- Pair with a fresh side salad or roasted vegetables for a complete meal.
Keywords: Seafood pot pie, shrimp pot pie, crab pot pie, Cajun seafood, puff pastry pot pie, creamy seafood pie, easy seafood dinner, comfort food
Find it online: https://epicrecipebox.com/seafood-pot-pie-recipe/