Description
This creamy and comforting Seafood Pot Pie features a delicious mix of shrimp, scallops, and crab meat enveloped in a luscious, savory sauce with peas and carrots, all encased in a flaky golden crust. Perfect for a hearty main course, it’s an elegant twist on classic pot pie that’s sure to impress at any dinner table.
Ingredients
Scale
Seafood Filling
- 1 pound mixed seafood such as shrimp peeled and deveined, scallops, and lump crab meat
- 1/4 cup unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups seafood stock or chicken broth
- 1 cup whole milk or half and half
- 1 cup frozen peas and carrots
- 1/2 cup diced celery
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Pie Crust
- 1 package refrigerated pie crusts or puff pastry, thawed
Instructions
- Preheat and Prepare. Preheat the oven to 400 degrees F and lightly grease a 9-inch pie dish to prevent sticking.
- Sauté Aromatics. In a large skillet over medium heat, melt the butter. Add the diced onion, minced garlic, and celery, cooking until softened and fragrant.
- Make the Roux. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Add Liquids. Gradually whisk in the seafood stock and milk, stirring continually until the mixture thickens to a creamy consistency.
- Season the Sauce. Stir in Old Bay seasoning, salt, black pepper, fresh lemon juice, frozen peas and carrots, and chopped parsley to add flavor and color.
- Incorporate Seafood. Gently fold in the mixed seafood and cook for 2 to 3 minutes until the seafood is just opaque, being careful not to overcook.
- Assemble the Pie. Pour the seafood filling into the prepared pie dish. Cover with the thawed pie crust or puff pastry, trimming and crimping edges to seal. Cut small slits in the top crust to allow steam to escape.
- Bake. Place the pie in the oven and bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbly.
- Rest and Serve. Remove from oven and let the pie rest for 10 minutes before slicing and serving to allow filling to set.
Notes
- You can adjust the seafood combination based on availability, using any combination of shrimp, scallops, crab, or other seafood.
- For extra richness, substitute heavy cream for the milk in the filling.
- This dish reheats well and can be made a day ahead, making it perfect for meal prep or entertaining.
