Easy Homemade Seafood Pot Pie

Ingredients

• 1/4 cup Unsalted Butter (melted for sautéing)
• 1 medium Yellow Onion (diced small)
• 2 stalks Celery Stalks (diced)
• 1/2 medium Red Bell Pepper (diced)
• 2 cloves Garlic Cloves (minced)
• 3 tablespoons All-Purpose Flour (for roux)
• 2 cups Seafood Stock (store‑bought or homemade fish stock)
• 1 cup Heavy Whipping Cream (adds richness and silkiness)
• 2 tablespoons Creole Seasoning (brand “Creole Kick” or any Cajun/Creole blend)
• to taste Fresh Black Pepper (freshly cracked)
• 1 pound Cooked Shrimp (peeled, deveined, thawed if frozen)
• 8 ounces Crab Meat (lump or claw meat, drained)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 2 sheets Store‑Bought Pie Crust (Pillsbury refrigerated crusts, thawed to room temperature)
• 1 Egg (beaten for egg wash)
• as needed Nonstick Cooking Spray (to grease baking dish)

Instructions

1. Preheat Oven

   Set the oven to 375°F and let it preheat while you prepare the filling.

   Time: PT5M

   Temperature: 375°F

2. Dice Vegetables

   Dice the onion, celery, and red bell pepper into small, uniform pieces.

   Time: PT5M

3. Melt Butter

   Place 1/4 cup butter in the cast‑iron skillet over medium heat until fully melted.

   Time: PT2M

4. Sauté Aromatics

   Add the diced onion and sauté for about 1 minute, then add the celery and bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 3 minutes.

   Time: PT4M

5. Add Garlic

   Scatter the minced garlic over the vegetables, let it sit for 30 seconds, then stir to combine.

   Time: PT1M

6. Make Roux

   Sprinkle 3 tablespoons of flour over the vegetables and whisk continuously for 1 minute to eliminate raw flour taste.

   Time: PT2M

7. Add Stock

   Gradually whisk in 2 cups of seafood stock, raising the heat to medium‑high. Stir until the mixture thickens, about 3‑4 minutes.

   Time: PT4M

8. Stir in Cream

   Pour in 1 cup of heavy whipping cream, continue cooking for 2 minutes until the sauce is smooth and glossy.

   Time: PT2M

9. Season

   Mix in 2 tablespoons of Creole seasoning and freshly cracked black pepper to taste. Adjust seasoning as needed.

   Time: PT1M

10. Cook Seafood

    Add the shrimp and crab meat to the sauce. Cook, stirring gently, for 5‑6 minutes until the shrimp turn pink and the crab is heated through.

    Time: PT6M

11. Prepare Baking Dish

    Spray the 9‑inch pie dish with nonstick cooking spray. Transfer the hot seafood filling into the dish.

    Time: PT2M

12. Pre‑bake Bottom Crust

    Roll out one sheet of pie crust, fit it into the dish, trim excess, and prick the base with a fork. Cover with parchment and bake for 15 minutes.

    Time: PT15M

    Temperature: 375°F

13. Add Top Crust and Egg Wash

    Remove the partially baked crust, place the second sheet on top, trim, and seal the edges. Brush the top with beaten egg and create decorative slashes with a knife.

    Time: PT5M

14. Final Bake

    Return the assembled pot pie to the oven and bake for 30‑35 minutes, or until the crust is golden brown and the filling is bubbling.

    Time: PT35M

    Temperature: 375°F

15. Rest and Serve

    Allow the pot pie to rest for 5 minutes before slicing. Garnish with chopped parsley and serve hot.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

25g

Carbohydrates

30g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Yellow Onion: Shallots
• Instead of Celery Stalks: Carrots
• Instead of Red Bell Pepper: Green bell pepper
• Instead of Garlic Cloves: Garlic powder
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Seafood Stock: Chicken stock, Vegetable stock
• Instead of Heavy Whipping Cream: Half‑and‑half, whole milk
• Instead of Creole Seasoning: Cajun seasoning
• Instead of Fresh Black Pepper: White pepper
• Instead of Cooked Shrimp: Scallops, large prawns
• Instead of Crab Meat: Imitation crab
• Instead of Fresh Parsley: Cilantro
• Instead of Store‑Bought Pie Crust: Homemade pastry dough
• Instead of Egg: Milk wash, water wash
• Instead of Nonstick Cooking Spray: Butter, melted

Equipment Needed

• Cast Iron Skillet
• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Baking Dish (9‑inch pie dish)
• Rolling Pin (optional)
• Pastry Brush (optional)
• Oven
• Timer (optional)
• Chef’s Knife
• Cutting Board
• Spatula

Critical Steps — Do Not Skip

• Sauté vegetables until soft but not browned
• Create a smooth roux without lumps
• Pre‑bake the bottom crust to avoid sogginess
• Cook shrimp just until pink to prevent rubberiness
• Brush top crust with egg wash for proper browning

Chef Tips from the Video

• Use a splash of sherry or white wine with the stock for extra depth.
• Add a pinch of smoked paprika to the seasoning for a subtle smoky flavor.
• For extra flaky crust, brush the edges with melted butter before the final bake.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months. Reheat in oven.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Prepare the sauce up to step 9 and refrigerate; reheat gently before adding seafood.
• Pre‑bake the bottom crust and keep it covered; assemble the pie later.
• The assembled, unbaked pie can be frozen for up to 1 month; bake from frozen, adding 10‑15 minutes to bake time.

Frequently Asked Questions