Creamy Cajun Seafood Pot Pie

Ingredients

• 0.5 medium onion White Onion (diced very small)
• 3 stalks Celery (cut in half lengthwise then diced small)
• 1 large Green Bell Pepper (diced small)
• 1 large Red Bell Pepper (optional, diced small)
• 2 cups diced Red Potatoes (bite‑size pieces, waxy potatoes work best)
• 0.5 stick Unsalted Butter (cut into cubes, for sautéing)
• 1 teaspoon Garlic (minced)
• 0.25 cup All-Purpose Flour (regular all‑purpose flour)
• 1 cup Heavy Cream (cold)
• 2 teaspoons Cajun Seasoning Blend (mix of paprika, cayenne, garlic powder, onion powder, thyme)
• 0.5 cup Vegetable Stock (low‑sodium)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 12 ounces Shrimp (colossal size, peeled, deveined, coarsely chopped)
• 4 ounces Lump Crab Meat (fresh or well‑drained canned)
• 4 ounces Crab Claw Meat (fresh or well‑drained canned)
• 2 links (≈8 oz) Cajun Sausage (sliced into ½‑inch rounds, Publix brand or similar)
• 2 sheets Pillsbury Refrigerated Pie Crust (one for bottom, one for top; kept at room temp 5 min before use)
• 1 large Egg (beaten with 1 tbsp water for egg wash)
• 1 tablespoon Fresh Parsley (chopped, for garnish)
• 2 tablespoons Garlic Butter (softened butter mixed with minced garlic, for finishing brush)

Instructions

1. Dice Vegetables

   Dice the white onion, celery, green bell pepper, red bell pepper, and red potatoes into very small, bite‑size pieces.

   Time: PT15M

2. Parboil Potatoes

   Place the diced red potatoes in a pot of boiling salted water and cook for about 15 minutes until just tender but still holding shape.

   Time: PT15M

3. Sauté Aromatics

   Melt ½ stick of butter in a large pot over medium‑high heat. Add the onion, bell peppers, celery, and minced garlic. Cook, stirring frequently, until the vegetables are translucent and the onion is soft, about 5 minutes.

   Time: PT5M

4. Make the Roux

   Sprinkle ¼ cup all‑purpose flour over the sautéed vegetables. Stir continuously and cook for 3 minutes to eliminate the raw flour taste.

   Time: PT3M

5. Add Heavy Cream

   Gradually whisk in 1 cup cold heavy cream, adding it in two ½‑cup portions. Continue stirring over medium heat until the mixture thickens, about 5 minutes.

   Time: PT5M

6. Season the Base

   Stir in 2 teaspoons Cajun seasoning blend, ½ cup vegetable stock, and 1 tablespoon lemon juice. Mix well.

   Time: PT2M

7. Combine Fillings

   Add the cooked potatoes, chopped shrimp, lump crab meat, crab claw meat, sliced Cajun sausage, and a squeeze of lemon juice to the pot. Simmer gently for 10 minutes, allowing the seafood to cook through and flavors to meld.

   Time: PT10M

8. Prepare Bottom Crust

   Spray the 9‑inch pie dish with non‑stick spray. Unfold one sheet of pie crust, place it in the dish, and gently press into the corners. Use a fork to prick the bottom all over.

   Time: PT5M

9. Fill the Pie

   Spoon the hot seafood filling into the crust, spreading evenly (about two generous scoops).

   Time: PT2M

10. Top Crust and Seal

    Brush the edges of the bottom crust with a little water. Lay the second sheet of crust on top, tuck the edges, trim excess, and crimp the rim with your fingers. Cut a small X in the center for steam venting. Brush the top with egg wash (1 egg beaten with 1 tbsp water).

    Time: PT5M

11. Bake the Pot Pie

    Place the assembled pie in a pre‑heated oven and bake at 350°F for about 60 minutes, or until the crust is golden brown and the filling is bubbling.

    Time: PT1H

    Temperature: 350°F

12. Finish and Serve

    Remove the pie from the oven. Brush the top crust with garlic butter and sprinkle chopped parsley. Let rest 5 minutes before slicing and serving.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of White Onion: Yellow Onion
• Instead of Celery: Celery ribs
• Instead of Green Bell Pepper: Any bell pepper
• Instead of Red Bell Pepper: Omit or use extra green pepper
• Instead of Red Potatoes: Any waxy potato
• Instead of Unsalted Butter: Margarine
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of All-Purpose Flour: Gluten‑free flour
• Instead of Heavy Cream: Half‑and‑half plus butter
• Instead of Cajun Seasoning Blend: Creole seasoning
• Instead of Vegetable Stock: Chicken broth
• Instead of Lemon Juice: Lime juice
• Instead of Shrimp: Peeled cooked shrimp
• Instead of Lump Crab Meat: Canned crab meat
• Instead of Crab Claw Meat: Canned crab meat
• Instead of Cajun Sausage: Andouille sausage
• Instead of Pillsbury Refrigerated Pie Crust: Store‑bought pie crust
• Instead of Egg: Milk wash
• Instead of Fresh Parsley: Dried parsley
• Instead of Garlic Butter: Regular butter

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Pot
• Colander
• Mixing Bowl
• Wooden Spoon
• Measuring Cups and Spoons
• Rolling Pin (optional)
• 9‑inch Pie Dish
• Pastry Brush
• Fork
• Oven

Critical Steps — Do Not Skip

• Parboil Potatoes
• Sauté Aromatics
• Make the Roux
• Add Heavy Cream
• Combine Fillings
• Prepare Bottom Crust
• Top Crust and Seal
• Bake the Pot Pie

Chef Tips from the Video

• Keep the pie crust cold until just before assembly to maintain flakiness.
• Use high‑quality Cajun sausage for authentic flavor and a pleasant heat level.
• A splash of white wine in the sauce adds depth; optional but recommended.
• Brush the crust with melted butter instead of egg wash for a richer color if you prefer.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 3 days.

Freezer: Wrap the whole pie in foil and freezer‑safe bag; freeze up to 2 months.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate; reheat gently before assembling the crust.
• Blind‑bake the bottom crust for 10 minutes before adding filling to prevent sogginess.
• Assemble the pie, cover with plastic wrap, and refrigerate up to 24 hours before baking.

Frequently Asked Questions