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–+ servings
Seafood Pot Pie

Savory Seafood Pot Pie: A Cozy Homemade Delight

This Seafood Pot Pie is a creamy, comforting dish perfect for busy weeknights with its rich flavors and flaky crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 445
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 tablespoons Butter Margarine can be a substitute if needed.
  • 1 medium Onion Diced; shallots work for a milder flavor.
  • 2 cloves Garlic Minced; fresh is best.
  • 1 stalk Celery Chopped; can be omitted.
  • 1 medium Bell Pepper Diced; any color is fine.
  • 2 tablespoons Cajun Seasoning Adjust to heat preference.
  • 1 teaspoon Paprika Consider smoked paprika for added depth.
  • 1 teaspoon Dried Thyme Can be substituted with Italian seasoning.
  • 0.5 teaspoon Black Pepper
  • 0.5 teaspoon Salt Reduce for lower sodium needs.
  • 0.25 cup All-Purpose Flour Cornstarch works for gluten-free.
  • 2 cups Seafood Stock or Chicken Broth Homemade or store-bought.
  • 1 cup Heavy Cream or Half-and-Half Milk for a lighter version.
  • 1 cup Frozen Peas Fresh peas are a substitute.
  • 1 cup Shrimp Cooked; other seafood like scallops can work.
  • 1 cup Crab Meat Fresh or canned is fine.
  • to taste Hot Sauce Optional for added heat.
For the Crust
  • 1 package Puff Pastry or Pie Crust Gluten-free options available.
  • 1 large Egg For wash; omit for vegan.

Equipment

  • large skillet
  • Pie Dish
  • Rolling Pin

Method
 

Cooking Steps
  1. In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1 diced onion, 2 minced garlic cloves, 1 chopped celery stalk, and 1 diced bell pepper to the skillet. Cook for about 5-7 minutes until softened.
  2. Stir in 2 tablespoons of Cajun seasoning, 1 teaspoon of paprika, 1 teaspoon of dried thyme, ½ teaspoon of black pepper, and ½ teaspoon of salt. Add ¼ cup of all-purpose flour, mixing well.
  3. Slowly pour in 2 cups of seafood stock while stirring constantly. Follow with 1 cup of heavy cream, continuing to stir until thickened, about 5-7 minutes.
  4. Gently fold in 1 cup of cooked shrimp, 1 cup of crab meat, and 1 cup of frozen peas. Cook for 2-3 minutes until shrimp turn pink.
  5. Roll out your puff pastry on a floured surface. Place over the pie dish and spoon the seafood mixture inside.
  6. Preheat your oven to 375°F (190°C). Cover the filling with pastry, brushing with an egg wash. Bake for 25-30 minutes or until golden brown.
  7. Remove from oven and let rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 445kcalCarbohydrates: 37gProtein: 21gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 850mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

This Seafood Pot Pie is customizable and can be frozen for meal prep, making it a go-to for busy nights.

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