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Seafood Pot Pie

This Seafood Pot Pie is a warm, flaky, and comforting dish packed with delicious seafood and topped with a buttery crust.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

Seafood Filling
  • 1 lb mixed seafood (shrimp, scallops, and fish)
  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 1 cup peas
  • 1 cup diced onion
  • 2 cups seafood broth (or chicken broth) Can use chicken broth if seafood broth is unavailable.
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp Old Bay seasoning
  • to taste Salt and pepper
  • 1 package refrigerated pie crusts or puff pastry
  • 1 egg for egg wash

Method
 

Preparation
  1. Start by washing and chopping your veggies.
Cooking the Filling
  1. In a large skillet, melt the butter over medium heat. Toss in the diced onions and carrots. Sauté until they are tender, about 5 minutes.
  2. Add the diced potatoes and cook for another 10 minutes, stirring occasionally.
  3. Pour in the seafood broth and heavy cream. Stir in the Old Bay seasoning, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 5 minutes.
  4. Gently fold in the seafood and cook for another 3-4 minutes, or until the seafood is just cooked through.
Assembling the Pie
  1. Preheat your oven to 425°F (220°C). Roll out your pie crust (or puff pastry) into a baking dish.
  2. Carefully pour the seafood mixture into your crust, making sure not to overfill. Place the top crust over the filling and seal and crimp the edges, then cut a few slits in the top to allow steam to escape.
Baking
  1. Beat the egg and brush it over the crust.
  2. Pop the Seafood Pot Pie in the oven for 25-30 minutes, or until the crust is golden brown and flakey.
Serving
  1. Let the pot pie cool for a few minutes before slicing, serving, and enjoying.

Notes

You can switch the seafood for alternatives like crab or chicken. Prepare the filling a day before for convenience. Add more veggies for picky eaters.