Description
This Seafood Pot Pie is a creamy, comforting dish packed with succulent shrimp and crab meat in a rich, seasoned sauce, all encased in a flaky golden pastry crust. Perfect for a cozy dinner, it combines classic pot pie flavors with a delightful seafood twist.
Ingredients
Scale
Seafood 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
- Puff pastry or pie crust (enough to cover the pie dish or ramekins)
- Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie later.
- Prepare Pie Dish: Lightly grease your pie dish or individual ramekins to prevent sticking of the crust.
- Melt Butter: In a large skillet, melt 2 tablespoons of butter over medium heat to create a flavorful base.
- Sauté Vegetables: Add diced onion, minced garlic, chopped celery, and diced bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables soften and become fragrant.
- Add Seasonings: Stir in Cajun seasoning, paprika, thyme, salt, and black pepper to infuse the dish with rich spices.
- Incorporate Flour: Sprinkle ¼ cup all-purpose flour over the sautéed mixture, stirring thoroughly and cooking for 1 minute to eliminate raw flour taste and thicken the filling.
- Whisk in Liquids: Gradually whisk in 1 ½ cups seafood stock (or chicken broth) and ½ cup heavy cream, stirring continuously until the mixture thickens into a creamy sauce.
- Add Seafood & Peas: Mix in frozen peas, shrimp, and crab meat. Cook for 3-4 minutes until the shrimp turns pink, ensuring seafood is cooked through.
- Optional Heat: Stir in ½ teaspoon hot sauce if desired for a bit of extra kick. Remove the skillet from heat and let the filling cool slightly.
- Fill the Dish: Pour the seafood filling into the prepared pie dish or ramekins, spreading evenly.
- Top with Crust: Roll out your puff pastry or pie crust and place it carefully over the seafood filling.
- Seal Edges: Press the crust edges firmly to seal the filling inside and cut small slits on top for steam to escape during baking.
- Apply Egg Wash: Brush the top crust with beaten egg wash to give it a shiny, golden finish after baking.
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes until the crust is golden brown and crispy.
- Cool and Serve: Let the pot pie cool for 5 minutes before serving warm to enjoy the creamy, comforting seafood filling.
Notes
- Seafood stock can be substituted with chicken broth if unavailable.
- For a spicier filling, increase the hot sauce or Cajun seasoning slightly.
- Puff pastry provides a flakier crust, but pie crust works well too.
- Ensure seafood is fully cooked but not overdone for the best texture.
- Leftover pot pie can be refrigerated and reheated in the oven to maintain crust crispness.
